Description
Cozy up with this easy bangers and mash recipe! Juicy sausages, creamy mashed potatoes, and rich onion gravy—all in one hearty dish.
Ingredients
For the Sausages:
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6–8 pork sausages (Cumberland, Irish, or bratwurst)
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1 tbsp olive oil or butter
For the Mashed Potatoes:
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2 lbs russet or Yukon gold potatoes, peeled and chopped
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4 tbsp unsalted butter
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½ cup whole milk or cream
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Salt and pepper, to taste
For the Onion Gravy:
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2 large yellow onions, thinly sliced
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2 tbsp butter
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1 tbsp all-purpose flour
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1½ cups beef or chicken broth
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1 tsp Worcestershire sauce
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Salt and black pepper, to taste
Instructions
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Cook the Sausages:
Heat olive oil in a large skillet over medium heat. Cook sausages, turning occasionally, for 12–15 minutes until browned and fully cooked. Remove and set aside. -
Boil the Potatoes:
While sausages cook, boil potatoes in salted water for 12–15 minutes until fork-tender. Drain well. -
Make the Mashed Potatoes:
Return drained potatoes to the pot. Add butter, warm milk, salt, and pepper. Mash until smooth and creamy. -
Prepare the Onion Gravy:
In the sausage skillet, melt butter and sauté sliced onions for 10–15 minutes until caramelized. Stir in flour and cook 1–2 minutes. Gradually whisk in broth and Worcestershire sauce. Simmer until thickened, 5–8 minutes. Season to taste. -
Assemble and Serve:
Plate the mashed potatoes, top with sausages, and pour over generous amounts of onion gravy. Garnish with parsley if desired.
Notes
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Use starchy potatoes like russet for fluffier mash, or Yukon gold for creamy texture.
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Warm milk before adding to potatoes to keep mash hot and smooth.
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For deeper flavor, use Guinness or red wine in the gravy.
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Vegetarian version: use meatless sausages and vegetable broth for gravy.
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Store leftovers in the fridge for up to 4 days; reheat gently with added broth or milk
- Prep Time: 10minutes
- Cook Time: 30minutes