Irish Bangers and Mash with Onion Gravy

Irish Bangers and Mash with Onion Gravy

A classic Irish pub dish featuring juicy pork sausages served over creamy mashed potatoes with rich onion gravy. Perfect for St. Patrick’s Day 

Ingredients (Serves 4-6)

For the Bangers (Sausages):

• 1 lb pork sausages (Irish bangers or bratwurst)
• 1 tbsp olive oil
• ½ cup chicken broth (or water, for steaming)

For the Mashed Potatoes:

• 4 large russet potatoes, peeled and cubed
• ½ cup milk (warm)
• 4 tbsp butter
• Salt and black pepper, to taste

For the Onion Gravy:

• 1 large onion, thinly sliced
• 2 tbsp butter
• 1 tbsp flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• ½ tsp Dijon mustard (optional)
• Salt and black pepper, to taste

Instructions

Step 1: Make the Mashed Potatoes

1. Boil potatoes in salted water for 15-20 minutes until fork-tender.
2. Drain and mash with butter, warm milk, salt, and pepper. Keep warm.

Step 2: Cook the Sausages (Bangers)

3. Heat olive oil in a pan over medium heat.
4. Brown the sausages on all sides for 5-7 minutes.
5. Add chicken broth, cover, and simmer for 10 minutes until fully cooked.
6. Remove sausages and keep warm.

Step 3: Make the Onion Gravy

7. In the same pan, melt butter and add sliced onions. Cook for 10 minutes, stirring, until caramelized.
8. Stir in flour and cook for 1 minute.
9. Gradually whisk in beef broth, then add Worcestershire sauce, mustard, salt, and pepper.
10. Simmer for 5 minutes until thickened.

Step 4: Serve & Enjoy!

11. Place mashed potatoes on a plate, top with sausages, and drizzle with onion gravy.

Tip: Serve with peas or roasted carrots and pair with a pint of Guinness for an authentic Irish meal!

Would you like a suggestion for an Irish appetizer or drink to go with this