Skip to Content

Bangers and Mash

Sharing is caring!

Bangers and Mash with onion gravy is a traditional Irish favorite that is quick and easy to make. It combines sausage, mashed potatoes, and onions that are topped with a delicious gravy. 

Bangers and Mash

Traditionally on St. Patrick’s Day, we all think of serving Instant Pot Corned Beef and Cabbage and for good reason, but this last St. Patrick’s Day we switched it up with this fun new Irish favorite, Bangers and Mash. It is a simple dish that kids and adults love and is ready in just a few minutes.  

Once you try these you will find yourself making Bangers and Mash throughout the year, because they are so flavorful and so easy to make, making them the perfect weeknight dish. 

bangers and mash

If you are looking for other Irish favorites be sure to try our delicious Corned Beef and Cabbage Soup or our Corned Beef Hash and Cabbage!

What are Bangers and Mash?

Bangers and Mash are sausages and mashed potatoes with gravy. Sausages got the name “bangers” because they would burst open “with a Bang” when you first bite into them unless you pricked them with a fork prior to cooking. 

How to make Bangers and Mash

  • On your stove top use a large saute pan on medium heat. 
  • Heat the oil in a large saute pan and add the sausages. 
  • Fry until the sausages are golden brown.
  • Make sure to turn them often for even cooking. 
  • Cook the sausages for about 20 minutes. 
  • Once cooked, set to the side. 
  • Meanwhile, start the mashed potato by following the directions on the bag. 
  • Begin the gravy by melting the oil and butter in a large saucepan on low heat. 
  • Add the sliced onions and cover with a lid.
  • Cook on low heat for 10 mins or until the onions translucent.
  • Add the sugar and balsamic vinegar.
  • Toss to combine 
  • Cover with the lid and cook for 5 minutes. 
  • Add the beef stock and cook uncovered for 5 minutes on medium heat.
  • In a small bowl mix the corn starch with the cold water to create a thin paste.
  • Pour a little of the gravy about 1 tbsp. into the starch mixture and mix thoroughly. 
  • Pour the starch mixture into the gravy.
  • Cook for an additional 10 minutes until the gravy is thick
bangers and mash

Tips Tricks and FAQs

  • You can use raw or precooked banger sausages to make this dish. Just be sure that you heat them all the way through prior to serving. 
  • You want to use a high quality sausage when making this dish. 
  • You can swap out the beef broth for a Guinness Beer if you choose. It will add an incredible flavor to the dish. 
  • You can make your own homemade mashed potatoes if you choose. 
bangers and mash

Storage

Store your leftover Bangers and Mash in an airtight container for up to 3 days. 

bangers and mash

What kind of sausage is used for Bangers and Mash?

You want to find a thick sausage to make this dish. Pork sausages do work best. You can also use a bratwurst if needed to create this dish. 

bangers and mash

Bangers and Mash

Bangers and Mash with onion gravy is a traditional Irish favorite that is quick and easy to make as it combines sausage, mashed potatoes, and onions that is topped with a delicious gravy.

Ingredients

  • 2 Tbsp olive oil
  • 8 banger sausages
  • 2 medium onions, peeled and thinly sliced
  • 1 1/4 Tbsp beef broth
  • 2 Tbsp butter
  • 1 tsp sugar
  • 1 tsp balsamic vinegar
  • 2 Tbsp olive oil
  • 4 tsp corn starch
  • 4 tsp cold water
  • salt and fresh ground pepper
  • 2 packages of Golden mash instant pot
  • green onions as garnish

Instructions

    1. On your stove top use a large saute pan on medium heat. 
    2. Heat the oil in a large saute pan and add the sausages. 
    3. Fry until the sausages are golden brown.
    4. Make sure to turn them often for even cooking. 
    5. Cook the sausages for about 20 minutes. 
    6. Once cooked, set to the side. 
    7. Meanwhile, start the mashed potato by following the directions on the bag. 
    8. Begin the gravy by melting the oil and butter in a large saucepan on low heat. 
    9. Add the sliced onions and cover with a lid.
    10. Cook on low heat for 10 mins or until the onions translucent.
    11. Add the sugar and balsamic vinegar.
    12. Toss to combine 
    13. Cover with the lid and cook for 5 minutes. 
    14. Add the beef stock and cook uncovered for 5 minutes on medium heat.
    15. In a small bowl mix the corn starch with the cold water to create a thin paste.
    16. Pour a little of the gravy about 1 tbsp. into the starch mixture and mix thoroughly. 
    17. Pour the starch mixture into the gravy.
    18. Cook for an additional 10 minutes until the gravy is thick

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 519Total Fat: 43gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 74mgSodium: 978mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 21g

Sharing is caring!

No Bake Cherry Bomb Cookies
No Bake Cherry Bomb Cookies
← Read Last Post
Air Fryer Apple Hand Pies
Air Fryer Apple Hand Pies
Read Next Post →

Skip to Recipe