Nothing says comfort food like Bangers & Mash, a traditional Irish and British dish of sausages served with mashed potatoes and onion gravy. Perfect for St. Patrick's Day, Sunday Family Dinners or anytime you need a warm food hug.
**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
“Bangers and Mash” is British slang for sausages and creamy mashed potatoes. “Bangers” refers to the sausages – named as such because back then, sausages would burst open “with a bang!” when cooked unless you pricked with a fork.
Bangers and Mash
Yields 4 servings
Ingredients:
For the Bangers & Gravy
1/2 tbsp oil
8 sausages of choice
1 large onion, halved and finely sliced (yellow, white or brown)
2 garlic cloves, minced
3 Tbsp gluten free flour
2 cups beef stock/broth, low sodium, store bought or homemade
1/4 tsp salt
1/2 tsp black pepper
For the Mashed Potatoes
3 lb. Russet potatoes, peeled and cut into 1” cubes
1 Tbsp salt, for cooking
4 Tbsp unsalted butter, chopped
1/2 cup milk, warmed
1/2 tsp salt
melted butter, for garnish (optional)
Chives or parsley, chopped, for garnish (optional)
Yields 4 servings
Ingredients:
For the Bangers & Gravy
1/2 tbsp oil
8 sausages of choice
1 large onion, halved and finely sliced (yellow, white or brown)
2 garlic cloves, minced
3 Tbsp gluten free flour
2 cups beef stock/broth, low sodium, store bought or homemade
1/4 tsp salt
1/2 tsp black pepper
For the Mashed Potatoes
3 lb. Russet potatoes, peeled and cut into 1” cubes
1 Tbsp salt, for cooking
4 Tbsp unsalted butter, chopped
1/2 cup milk, warmed
1/2 tsp salt
melted butter, for garnish (optional)
Chives or parsley, chopped, for garnish (optional)
Need St. Patrick's Day Gifts for Yourself or Others?
Check out these designs in my RedBubble store. Designs are available on a variety of products. Click on the photo or title of the item to be taken to the page to purchase.
 |  |  |  |
Directions:
For the Bangers & Gravy
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size.
Remove sausages onto a plate. Turn heat down to medium.
You need around 2 Tbsp oil left in the skillet. If you have less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown, around 4 minutes.
Add flour and mix through. Cook for 2 minutes, stirring constantly.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want as it will thicken as cools.
Add salt and pepper to taste.
For the Mashed Potatoes
Place in a large pot with 1 Tbsp salt. Add enough water so it’s 4” above the potatoes.
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (poke with fork to test, they should fall apart).
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to allow water to completely evaporate.
Add butter, milk, and salt and mash well with masher.
Note: DO NOT use a beater, stick blender, food processor or blender as potatoes will quickly go from perfect to hard and gluey.
Top with melted butter. Sprinkle with chives or parsley.
For the Bangers & Gravy
Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size.
Remove sausages onto a plate. Turn heat down to medium.
You need around 2 Tbsp oil left in the skillet. If you have less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown, around 4 minutes.
Add flour and mix through. Cook for 2 minutes, stirring constantly.
Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want as it will thicken as cools.
Add salt and pepper to taste.
For the Mashed Potatoes
Place in a large pot with 1 Tbsp salt. Add enough water so it’s 4” above the potatoes.
Bring to a boil over high heat then reduce heat so it’s simmering rapidly. Cook 15 minutes or until potatoes are very soft (poke with fork to test, they should fall apart).
Drain well, return into pot. Leave for 1 minute, shaking pot every now and then, to allow water to completely evaporate.
Add butter, milk, and salt and mash well with masher.
Note: DO NOT use a beater, stick blender, food processor or blender as potatoes will quickly go from perfect to hard and gluey.
Top with melted butter. Sprinkle with chives or parsley.
Serve sausages with side of peas on the side.
Low carb option – replace mashed potatoes with Creamy Cauliflower Mash.
Low carb option – replace mashed potatoes with Creamy Cauliflower Mash.
RSS Feed