Irish Bangers and Mash Recipe

Irish bangers and mash is a classic recipe that makes you feel warm and cozy. The onion gravy for bangers and mash comes together in minutes using the same skillet you cook the sausages in. This bangers and mash recipe is quintessential British comfort food and a favorite family meal.

What are bangers sausages?

Known as “bangers” in Ireland and England, these sausages got their name from the way the links would split or “bang” open when cooked, hence the term “bangers.”

During the first World War, sausages were augmented with fillers such as water, eggs and rusk (a dry crunchy toast or biscuit) reduced to crumbs to add volume and fill out the ingredients. The fillers naturally expand in the sausage casing when heated, causing them to rupture and giving them their famously affectionate moniker.

Why you’ll love this recipe:

Aside from being a warm, hearty dish, you’ll love this recipe because of its rustic simplicity. A stick-to-your-ribs meal that will remind you of your Mother or grandmother’s home cooking.

• It is made with everyday ingredients.
• It uses a single skillet to make the bangers sausages and onion gravy.
• It’s ready to eat in about 30 minutes.
• Leftovers (if there are any) are delicious the next day.

Ingredients to make Irish bangers and gravy:

• Irish Bangers Sausages – Depending on where you live and the time of year, you may have to hunt for these pork sausages. They’re usually available in grocery stores close to St. Patrick’s Day, or you can check with your butcher for availability. If all else fails, order some online {affiliate link}.
• Yellow Onion – Use one large or two smaller onions for the gravy.
• Garlic – Best when freshly minced.
• All Purpose Flour – Can also use Wondra flour or gravy flour.
• Kosher Salt (I use Diamond Crystal Kosher salt, which is flakier and less dense than Morton’s. It’s easy to over-salt with Morton’s, so if that’s what you have, cut the amount by half and taste as you go. You can always add more salt but can’t take it away.
• Black Pepper – I prefer fresh ground pepper as it has more flavor than the previously ground variety.
• Beef Stock – If you’ve got homemade, use it. If not, please look for a low-sodium store-bought broth. Most regular stocks are loaded with extra sodium, so I avoid them.
• Olive Oil – or you can substitute with vegetable or canola oil.
• Butter – I recommend unsalted to control the amount of sodium in the recipe.

Instructions:

1. Cook the Irish sausages in the butter and olive oil over medium heat, turning regularly to ensure each side gets browned and nearly cooked through about 8-10 minutes. Transfer the bangers to a pan or dish with a rim or lip (to catch any juices that accumulate).
2. Add the onions to the pan and cook, stirring and scraping the bottom of the skillet occasionally until they’re tender and browned. Add the garlic and cook for 1-2 minutes more until fragrant.
3. Sprinkle the onion mixture with flour, salt and pepper. Cook and stir until the flour is thoroughly combined with the fats in the skillet and no dry bits are left.
4. Add ½ cup of beef broth and stir until it’s incorporated and the mixture is thick.
5. Add the remaining 1 ½ cups beef broth and boil while stirring constantly. The onion gravy will thicken as it cooks.
6. Return the bangers to the onion gravy, cover with a lid and simmer for 2-3 minutes until the sausages are fully cooked.
7. Serve the onion gravy and Irish bangers over your favorite mashed potatoes.

Variations:

• Swap the first half cup of beef broth for an Irish stout (such as Guinness) to give the onion gravy a deeper, malty flavor.
• Add 2-3 teaspoons of Worcestershire sauce to the gravy mixture for a deeper umami flavor.
• Add a tablespoon of brown sugar to the sauce for a sweeter flavor before adding the Irish bangers back into the saucepan.
• You can swap bratwurst, another mild pork sausage, or even chicken sausage (for a healthier option). The flavor will differ from traditional bangers, which have a profoundly porky taste that is less heavily spiced than other sausages.

Leftovers and storage:

• Store the onion gravy and Irish pork sausages in an airtight storage container in the refrigerator. Keep mashed potatoes stored in a separate storage container. Reheat them separately in the microwave or on the stovetop to serve.
• Leftovers will keep for 3-5 days, refrigerated.
• I don’t recommend freezing leftovers.

What goes with Irish sausages and gravy:

If you’ve never had Irish bangers and mash before, I recommend going with the traditional accompaniment, mashed potatoes.

I like to use Yukon Gold potatoes as they have a good balance of starch, giving you fluffy but sturdy potatoes that will drink up the onion gravy.

For the best potato mash, be sure to drain the spuds well before mashing. Skip the hand mixer and use a potato masher or ricer for fluffy (not gluey) spuds.

Other side dish options:

Mashed potatoes aren’t the only thing you can serve with sausage and gravy (though it’s really good). For a twist on the original, try it with soft polenta or grits, buttered orzo, or steamed potatoes.

• or even an Irish Colcannon or potato cakes.
• A simple green salad is an excellent side dish for a hearty sausage dinner.
• A side of green peas is a good accompaniment, but you can also serve it with green beans or spinach.
• Roasted mushrooms pair perfectly with the meatiness of this recipe.
• Wash down this traditional British comfort food with a pint of Guinness beer or your favorite stout.
• Popovers pair well with bangers & mash.

More Irish recipes you’ll love:

• Tender Glazed Corned Beef
• Irish Banger Skillet Dinner
• One Pot Irish Stout Braised Chicken Thighs
• Corned Beef and Cabbage From Scratch (includes brining a beef brisket)
• Corned Beef Hash and Eggs
• Irish Stout Lamb Stew
• Reuben Sandwich
• Irish Soda Bread
• Creamy Irish Mocha Latte
• Soused Irish Whiskey Orange Bundt Cake

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