Bangers and Mash—juicy sausages with rich onion gravy over buttery mashed potatoes—is the ultimate comfort food! This easy, hearty dinner comes together in no time, and trust me, you’ll want to drizzle that homemade gravy over everything (yes, even the peas!).
Updated: New, fresh pics here—recipe remains the same!
What are Bangers & Mash?
Okay, let’s talk bangers! These classic pork sausages got their name during World War I when the fillers made them sizzle and sometimes bang while cooking (source). It’s a good thing today’s are much meatier and more flavorful. Brown them up, add buttery mash, and smother it all in a rich onion gravy—it’s an easy meal that’s hard to beat.
And then there’s the mash—just creamy mashed potatoes, hence the name! I love how phrases like this get into our favorite recipes and give them personality and stories. Whether it’s bangers for sausages that used to pop on the stove or mash for those fluffy buttery potatoes, food has a way of carrying stories with every bite.
If you’re in the mood for even more cozy Irish eats, don’t miss these Irish Nachos with Corned Beef Recipe for a fun twist on classic pub food. And to top it all off, a warm Irish Coffee is the perfect way to end the meal!
Watch how easy Bangers & Mash are to make
Ingredients For Bangers And Mash With Onion Gravy
- Bangers (Pork Sausages): Real bangers are typically found alongside other sausages in early March, or you can replace them with your favorite sausages, such as bratwursts, Italian sausage, and beef sausage. I usually grab mine from Trader Joe’s.
- Beer: I enjoy the flavor that milk stout beer brings to this dish, but you can easily substitute it with beef broth.
- Beef Broth: Use extra to replace the beer if you prefer. Use a quality beef broth, try homemade beef broth or use beef stock for greater flavor!
- Onion: We will use a medium onion sliced thinly here so the flavors shine.
- Olive Oil & Butter: Used for sauteing and for flavor in the gravy.
- Flour: To thicken the gravy, use all-purpose flour or your favorite flour.
- Quick Mashed Potatoes: I use Yukon Gold potatoes, garlic cloves, butter, sour cream, milk, salt and pepper for the creamiest, tastiest mash ever!
- Kosher salt and black pepper to season it all to your liking.
How to Make Bangers & Mash
Step 1: Brown Sausages
Heat a heavy skillet over medium-high heat and add a little oil. Carefully place the sausages and beer into the pan.
Bring it to a simmer, cover with a lid, and prop it open slightly with a wooden spoon to let some steam escape. (Make sure the spoon isn’t over a flame, and be careful grabbing it later—it might be hot!) Cook, covered, for about 5 minutes.
Turn the sausages and cook, still covered, for another 5 minutes. Once most of the liquid has evaporated, lower the heat to medium-low. Keep the lid on and continue cooking, turning the sausages every so often, until they’re evenly browned and cooked through—about 10 more minutes.
Step 2: Caramelize Onions and Make Gravy
Cook the onions, stirring occasionally, until soft, lightly browned, and fragrant, about 10-15 minutes.
Sprinkle with flour (or gluten-free flour), stir, and cook for 2-3 minutes until the flour coats the onions and brown bits form on the bottom.
Turn the heat to medium or medium-high, pour in the stout (or broth/beer), and scrape up all the browned bits.
Add the beef broth, bring to a simmer, and cook for 10-15 minutes, stirring occasionally, until thickened and glossy. Remove from heat, cover, and set aside.
Step 3: Prepare Mashed Potatoes
Dice the potatoes into 1-inch pieces (peel them first if you want an extra-smooth mash). Place in a large pot, cover with salted water by about 2 inches, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain and set aside. Meanwhile, peel and mince or grate two cloves of garlic.
In the same pot, melt butter over medium heat. Add garlic and cook until fragrant, about 30-60 seconds. Lower the heat, return the potatoes to the pot, and mash until smooth (don’t over-mash). Stir in sour cream, half the milk, and season well with salt and pepper. Cover to keep warm.
Before serving, melt the remaining butter in the microwave. Reheat the potatoes over medium heat, stirring in the melted butter. Add splashes of the remaining milk if needed until creamy. Serve immediately.
Bangers and Mash Recipe Substitutions
I buy my Bangers from Trader Joe’s. They start stocking them in late February through St. Patrick’s Day, but you may also substitute Bratwurst for the bangers or any pork sausage (or try chicken or turkey brats if you don’t do pork).
Make sure they are not pre-cooked sausages want to cook them in the beer slowly. I’ve used German Weisswurst/Bockwurst (white sausage), and it’s delicious too.
What can I replace beer with?
Replace the Stout with any dark beer you’d like, I’ve used Milk Stout, Vanilla Porter, Porter, Guinness and more. Go for something smooth.
Gluten-Free: If you prefer not to use alcohol or are gluten-free, simply use a gluten-free beer, rich beef broth or beef bone broth. Make it YOURS!
Bangers And Mash Gluten-Free Variation
- Replace the beer with either beef broth or your favorite Gluten Free beer
- Make sure your sausages are gluten free
- Replace the all purpose flour in the gravy with a good GF 1-to-1 All purpose flour.
Variations
Stir in a tablespoon of English mustard into the mashed potatoes! YUM!
Add a splash of red wine or Worcestershire sauce to the onion gravy and some fresh thyme!
Top Tips for Bangers and Mash
With these tips you’ll have a pub-worthy Bangers and Mash for St. Patrick’s Day or any night at home!
- Choose the right sausages: Thicker, high quality pork sausages (Irish, British-style or a well-seasoned bratwurst), but avoid pre-cooked sausages – you want that crispy golden sear!
- Cook the sausages right: Start with a good sear on medium heat then finish on low. Add a splash of broth for extra juiciness and simmer at the end.
- Caramelize Slow: Low and slow is key to a rich onion gravy. Don’t rush it – soft golden onions make all the difference.
- Deglaze for extra flavor: After caramelizing add a splash of beef broth or stout to scrape up those lovely browned bits from the pan.
- Get your mash extra creamy: Use butter, milk, sour cream and salt and mash gently – overmixing will make your potatoes gluey!
- Don’t skimp on the gravy: This isn’t just any gravy – it’s onion gravy! Pour it over everything (yes, even the peas).
- Make it a proper pub experience: Serve with buttered peas, a pint of Guinness and a slice of Irish Soda Bread or Guinness Brown Bread.
Bangers And Mash Recipe FAQs
This odd name used to describe these British sausages actually dates back to the early 20th century, during the time of World War I. Sausages were seen as a popular dish for the British working class, however, after the outbreak of the war, meat was in seriously short supply. In order to continue production and to get by on what meat they did have, cheap fillers and a high amount of water were used in the sausages which caused them to pop and explode rather violently in the cooking pan, giving them the name “bangers.”
Excerpt taken from A History of Banger’s
Many ask me about cooking with alcohol and do I serve these meals to my kids.
My answer is yes, I do. Typically the foods that have alcohol in them are cooked long enough that the alcohol cooks down. I don’t pour them a mug of beer, but we believe removing the curiosity and stigma with alcohol allows kids to be able to say “no” when offered later.
How to serve bangers & mash
To plate, serve up some mashed potatoes, place 1-2 Bangers (sausages) on top of potatoes, and smother the entire thing in the rich onion milk stout gravy. Serve with a couple of the items from below.
Bangers and Mash Sides
- Steamed or roasted broccoli.
- Roasted or air fried asparagus
- Mushy Peas are traditionally served, but I prefer just buttered peas.
- Fresh-baked Irish soda bread is best, or try this Irish Brown Bread or my Guinness Brown Bread.
- Irish Boxty Bread – a traditional potato bread
More St. Patrick’s Day Recipes You Will Love
Best Desserts to Serve with Bangers and Mash
Oh, and one last thing, you have to end your St. Patrick’s Day celebration with one (or BOTH) of these AMAZING St. Patrick’s inspired desserts: Milk Stout Brownies, Guinness Chocolate Cake (oh my!), Baileys Ice Cream or these Lucky Charms Bars.
For a comprehensive list of St. Patrick’s day menu ideas, check out my 35+ St. Patrick’s Day Recipes post.
Recipe lightly adapted from Self Proclaimed Foodie.
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Video
Equipment
- Lodge Seasoned Cast Iron Skillet w/Tempered Glass Lid (12 Inch)
Ingredients
Bangers
- 1 lb bangers pork sausages, bratwurst, weissworst, or your favorite uncooked sausages
- 1 tablespoon olive oil
- 3 oz stout or favorite dark beer, or replace with beef broth
Stout Onion Gravy
- 2 tablespoons butter or olive oil
- 1 medium onion sliced thin
- 2 tablespoons all-purpose flour Gluten-free all-purpose flour may be substituted
- 1 cup stout I used Left Hand Milk Stout, but try Guinness, Porter, another Stout/dark beer, or just replace with beef broth
- 1 cup beef broth
- salt and pepper to taste
Garlic Mashed Potatoes
- 2 pounds Yukon gold potatoes peeled (for smoother potatoes), diced into 1 inch pieaces – or use Russets
- 2 cloves garlic minced
- ¼ cup sour cream
- 4 tablespoons butter softened
- 1 cup milk a little less or a little more based on how you like your mash
- ½ teaspoon kosher salt to taste
- ¼ teaspoon black pepper
Instructions
Bangers
- Heat a heavy skillet over medium to medium-high heat, pour in oil. Carefully add in sausages and stout (or beef broth) and prop a wooden spoon to vent just slightly, allowing steam to escape. Be careful your wooden spoon is not over a flame and be careful when you grab it, it might be hot. Cook covered for about 5 minutes.1 lb bangers, 1 tablespoon olive oil, 3 oz stout
- Turn the sausages and continue cooking covered, for another 5 minutes. After they've cooked 10 minutes and are nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.
- When the liquid is almost gone, lower the heat to low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes. If time, start on the mashed potatoes.
Onion Gravy
- While your sausages are cooking, in a medium saucepan, heat your butter over medium heat. Add sliced onions and cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.2 tablespoons butter, 1 medium onion
- Sprinkle browned onions with all-purpose flour (substitute with Gluten Free AP Flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.2 tablespoons all-purpose flour
- Increase heat to medium or medium-high and pour in stout (or broth or other beer), scrapping pan to deglaze. Stir in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally until thickened reduced slightly and glossy. Remove from heat set aside, keeping covered.1 cup stout, 1 cup beef broth, salt and pepper
Garlic Mashed Potatoes
- Dice the potatoes into 1-inch pieces. If you want super smooth mashed potatoes, peel them first. Place the potatoes in a large pot and add enough salted water to cover them by about 2 inches. Bring the water to a boil, then reduce the heat to a low simmer. Let them cook until they are tender, about 15-20 minutes. You’ll know they’re ready when you can easily pierce them with a fork. Once they’re done, drain the water and set the potatoes aside. Meanwhile, peel and mince or grate 2 cloves of garlic.2 pounds Yukon gold potatoes
- In the same pot used for the potatoes, melt butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 30-60 seconds. Reduce the heat to low and return the drained potatoes to the pot. Mash until smooth, but be careful not to over-mash, or they will become gluey and gummy. Stir in the sour cream and milk, then season with plenty of salt and pepper. Remove from heat and cover to keep warm.2 cloves garlic, ¼ cup sour cream, 4 tablespoons butter, 1 cup milk, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Just before serving, place the remaining butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Reheat the pot of potatoes over medium heat until warmed through, then stir in the melted butter. If needed, add small splashes of the remaining milk until the potatoes reach a creamy consistency. Serve immediately.
- To plate, serve up mashed potatoes, place a 1-2 Bangers (sausages) over the top of the potatoes and smother the entire thing in the rich onion stout gravy serve with a couple of the items from below.
Notes
- Choose the right sausages: Thicker, high quality pork sausages (Irish, British-style or a well-seasoned bratwurst), but avoid pre-cooked sausages – you want that crispy golden sear!
- Cook the sausages right: Start with a good sear on medium heat then finish on low. Add a splash of broth for extra juiciness, and simmer at the end.
- Caramelize Slow: Low and slow is key to a rich onion gravy. Don’t rush it – soft golden onions make all the difference.
- Deglaze for extra flavor: After caramelizing add a splash of beef broth or stout to scrape up those lovely browned bits from the pan.
- Get your mash extra creamy: Use butter, milk, sour cream and salt and mash gently – overmixing will make your potatoes gluey!
- Don’t skimp on the gravy: This isn’t just any gravy – it’s onion gravy! Pour it over everything (yes, even the peas).
- Make it a proper pub experience: Serve with buttered peas, a pint of Guinness and a slice of Irish Soda Bread, Guinness Brown Bread and finish with a classic Irish coffee.
Nutrition
Lynn Spencer
Do the men in your home realize just how lucky they are?
Well, one in particular does! LOL! The younger ones, probably not so much — yet!
Lynn Spencer
A wonderful twist on a classic recipe.
Linda Krenz
I’m making this on the weekend! I bet it’s delicious!
YAY! It is delicious, Linda!
Bob
Judy made your key lime pie for our couples group. Wowzer, it, and you, “brought the house down.” It was awesome!
Wahoo!! I love that it brought the house down! Hopefully not on top of anyone or the Key Lime Pie! Thanks Bob!!!