True Bangers and Mash with Onion Gravy

What Is Bangers and Mash?

Bangers and mash is a traditional British dish that consists of sausages ("bangers") served with mashed potatoes ("mash") and onion gravy. It's a menu staple in pubs in the United Kingdom and Ireland.

Learn more:

True Bangers and Mash with Onion Gravy — lutzflcat

What's In Bangers and Mash?

These are the ingredients you'll need to make this homemade bangers and mash recipe:

· Sausage: This bangers and mash recipe starts with four links of pork sausage.
· Potatoes: Peel and cube two pounds of potatoes.
· Butter: Use butter for the mashed potatoes and to cook the onions.
· Milk: Milk is optional, but it ensures wonderfully creamy mashed potatoes.
· Seasonings: The mashed potatoes are seasoned with dry mustard, salt, and black pepper.
· Onions: You'll need two large onions.
· Broth: Use store-bought or .
· Wine: Red wine gives the onion gravy an extra depth of flavor.

How to Make Bangers and Mash

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make bangers and mash at home:

1. Cook the sausages until brown.
2. Boil, drain, mash, and season the potatoes.
3. Cook the onions in butter, then add the broth and wine. Cook until reduced.
4. Serve the sausages with the potatoes and pour the gravy on top.

True Bangers and Mash with Onion Gravy on a white plate — Suren

Allrecipes Community Tips and Praise

"Super easy to make," according to . "The red wine onion sauce was fantastic. Added sweet peas to the dish...this will definitely be included in the fall/winter rotation."

"This is a very easy recipe, and has turned into a family fave," raves .I used leftover french onion soup for the gravy and it was perfect!"

"First time trying bangers and mash and I am glad I came across this recipe," says . "The wine is a great addition to a traditional beef broth based gravy. I also added some thinly sliced red pepper with the onions for a little added color."

Editorial contributions by

True Bangers and Mash with Onion Gravy

4.6

(192)

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Servings:

Ingredients

4 links pork sausage
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk (Optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine

Directions

Preheat the oven to 200 degrees F (95 degrees C).
Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
Serve sausages with mashed potatoes; pour onion gravy on top.

Nutrition Facts (per serving)

516	Calories
20g	Fat
50g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 516
% Daily Value *
Total Fat 20g	25%
Saturated Fat 11g	54%
Cholesterol 58mg	19%
Sodium 1414mg	61%
Total Carbohydrate 50g	18%
Dietary Fiber 6g	23%
Total Sugars 6g
Protein 14g	28%
Vitamin C 50mg	56%
Calcium 92mg	7%
Iron 3mg	19%
Potassium 1472mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.