Sausage and mash potato with onion gravy
The name “bangers” comes from the old days when sausages would sometimes burst while cooking. Paired with creamy mashed potatoes, this traditional Irish comfort meal is simple, hearty, and perfect for any occasion. This recipe features a thin, flavorful onion gravy made with red wine and beef broth — true to the classic style.
Ingredients
4 pork sausage links
2 pounds potatoes, peeled and cubed
¼ cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
Salt and freshly ground black pepper, to taste
1 tablespoon butter (for gravy)
2 large onions, chopped
6 cups beef broth
2 cups red wine
Instructions
Keep sausages warm: Preheat oven to 200°F (95°C). Brown the sausages in a skillet over medium-low heat, about 5 minutes per side. Transfer sausages to an oven-safe dish and keep warm in the oven.
Prepare the mash: Place potatoes in a saucepan, cover with water, and bring to a boil over medium heat. Simmer until tender, 10–15 minutes. Drain and let steam dry for a couple of minutes.
Mash the potatoes: Add ¼ cup butter, milk (if using), dry mustard powder, salt, and pepper to the potatoes. Mash until smooth and fluffy. Set aside.
Make the gravy: In the same skillet, melt 1 tablespoon butter over medium-high heat. Add the chopped onions and cook, stirring frequently, until translucent and starting to brown (about 8 minutes).
Simmer gravy: Pour in beef broth and red wine. Bring to a boil, then reduce heat and simmer until the liquid reduces by half, about 10 minutes. Season with salt and pepper.
Serve: Plate the sausages with a generous scoop of mashed potatoes and spoon the onion gravy over the top.
- Pro Tip
For the best texture in your mash, let the drained potatoes sit uncovered for a few minutes to dry out before mashing. This helps create fluffier potatoes that soak up the butter and seasonings beautifully.
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
