Bangers and Mash with Onion Gravy
A classic British-Irish comfort dish: “bangers” are sausages (named for the popping sound they sometimes made while cooking) served with creamy mashed potatoes and a thin, savory onion gravy. It’s simple, satisfying, and perfect for a cozy meal.
Course: Entrée
Cuisine: Irish
Servings: 4
Ingredients
BANGERS:
- 8 (2 lbs.) pork sausages good quality
- 1 T. olive oil
MASH:
- 2 lbs. Yukon gold potatoes
- 2 T. unsalted butter
- 1/3 c. milk
- 1/2 tsp. sea salt
- 1/4 tsp. ground pepper
ONION GRAVY:
- 2 T. unsalted butter
- 1 T. olive oil
- 2 lg. yellow onions halved and sliced
- 2 tsp. all-purpose flour
- 2 tsp. red wine vinegar
- 1 c. red wine good quality
- 1 c. beef stock
- sea salt to taste
- Freshly ground black pepper to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Bangers: Place the sausages on a roasting pan or rimmed baking sheet. Drizzle with the olive oil and toss to coat. Arrange in a single layer and bake, turning once after 15 minutes, until evenly browned, about 30 minutes total.
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Mash: Meanwhile, peel the potatoes and cut into even chunks. Put them in a pot of salted water and bring to a boil over medium-high heat. Cook until tender, about 10–15 minutes. Drain, cover with a kitchen towel and let sit for 5 minutes to steam-dry.
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Heat the milk and butter together in the same pot over medium heat until the butter melts. Remove from the heat.
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Rice or mash the potatoes until smooth. Stir in the warm milk and butter mixture and mix until creamy. Season with sea salt and freshly ground black pepper to taste.
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Onion Gravy: In a nonreactive skillet over medium heat, melt the butter with the olive oil. Add the sliced onions and cook, stirring frequently, until they are soft and translucent, about 10 minutes.
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Sprinkle in the flour and cook, stirring, until it lightly browns, about 2–3 minutes. Stir in the red wine vinegar, red wine and beef stock. Increase heat to medium-high and bring to a boil, then reduce to low and simmer until the sauce thickens and develops flavor, about 10 minutes. Season with sea salt and freshly ground black pepper to taste.
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To serve: Divide the mashed potatoes among four plates (about 1/2 cup per serving). Top each mound with two sausages and spoon the onion gravy over the top. Serve any remaining gravy at the table.