Bangers and Mash

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Bangers and mash is a traditional British dish and a popular item you can find on any pub's menu. It’s assembled with three ingredients loved by many: sausage, mashed potatoes and gravy. Whether you’re looking for a comforting meal or just trying to get in the spirit of St. Patrick’s Day, this recipe will fulfill that desire.

The gravy for bangers and mash is an onion gravy. In my recipe, I added a stout beer while cooking the gravy. Beer and onions go well together, however, it will add somewhat of a bitter flavor into the gravy. If you want to stay away from bitterness, you can definitely skip the beer step and use more beef broth instead. If you still want to play using a beer, but nervous about the bitterness in a dark stout, then maybe choose one that isn’t as dark and strong. A dark stout, like a Guiness, is very hoppy and bitter. A brown or amber ale is still on the strong side but lower in bitterness. You can really cut back and get lower with the bitter flavor in a pale ale. However, while I am trying to stick to the true English or Irish way, I thought choosing the dark stout was only appropriate for this case. 

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Ingredients:

  • 1 lb. Irish Bangers (Irish style pork sausage)

  • 1 sweet onion, sliced

  • 1 bottle stout beer

  • 1 tablespoon Worcheshire sauce

  • 1 tablespoon honey (or brown sugar)

  • 2 cups beef broth

  • 4 tablespoons flour

  • 1-2 tablespoons olive oil

  • Salt and pepper

  • Mashed potatoes Try My Instant Pot Mashed Potatoes Recipe

  • Freshly chopped parsley

  • *Optional- serve with sauteed peas.

Instructions:

  1. Gravy: In a large pan, melt butter over medium heat, then add the onions. Season onions with a sprinkle of salt. Cook for about 20 minutes or until caramelized, stir occasionally.

  2. In the meantime, heat another pan with 1-2 tablespoons of olive oil over medium-high, then add the sausage links. For 3-5 minutes, brown the sausage all around while turning links frequently. Lower heat to about medium-low then add about ½ cup of the stout beer. Cover and let simmer for about another 10 minutes or until cooked through. Remove from heat, set aside to keep warm.

  3. Returning to the onions: once caramelized, sprinkle the flour over top then stir to combine for about 2-3 minutes. Add the stout, broth, Worcheshire, honey dijon, and a sprinkle of black pepper. Simmer for about 20-30 minutes or until the gravy has thickened.

  4. Place mashed potatoes on a plate, then top with a couple sausage links, then ladle onion gravy over everything. Serve with sauteed peas.

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PorkDanielle SimoneComment