True Bangers and Mash with Onion Gravy Recipe

Amazingly delicious! My family raved about this meal that is full of flavor from every angle. I used Johnsonville Brats and 3 lbs. red potatoes unpeeled. Although the gravy is thin it is very rich and soaks into the potatoes in a delightful way!

Amazingly lovely recipe...just like my English childhood. I made it in a different order...I used cauliflower instead of potatoes because I am doing keto lifestyle...I chopped up cauliflower and put it on to cook just like the potatoes in the recipe. Then cooked the sausage in the same pan with the onions and left the sausage in as I made the gravy. It all came together perfectly. Mashed the cauliflower exactly as recipe stated. All was ready at the same time. I did add some peas to the gravy because thats just how we Brits are..we love peas! If interested I used the Irish o'garlic by Johnsonville...very close to British sausage. This recipe is now a permanent resident on my rotation. Thank you so much for sharing.

First time trying bangers and mash, and I am glad I came across this recipe. the wine is a great addition to a traditional beef broth based gravy. I also added some thinly sliced red pepper with the onions for a little added color. Make sure you do cook down the wine well so it does not overwhelm the flavors. I put the bangers back in the pan with the onions and juices to heat up. Served it hot with the mashed potatoes, with some cubed up Kerrygold cheese on the side. Since my family appreciates veggies, I made some roasted brussel sprouts for a side dish. Awesome recipe, great way to celebrate St. Patrick's Day week, even though I am Italian, we are all Irish on St. Patty's Day! Can't forget a nice cold beer with the meal!

Making the gravy a day or two ahead makes this recipe work for me. It always takes me 35-40 minutes to boil down the gravy and there is always enough to freeze and use again for another meal. I purchased "Beer Brats" and use some cream cheese in the mash potatoes. This recipe is a keeper!

Great recipe! I'm not a huge gravy person, and wondered why everyone raved about this gravy so much, but it's SO good!! Some edits I would make to the recipe: 1. Like most people said, thicken the gravy just a tad. I added 3 tablespoons of cornstarch mixed with a little cold water (you want it to mix before adding to the gravy to avoid clumping) and then mix it in while it's warm before it boils. 2. Some people said this, but cut the gravy recipe in half. You don't need that much unless you're cooking A LOT of sausage to taters to go with it 3. Typically, sausage recipes have you throw like a cup of water in on the skillet and cover. So the skin on mine was a bit burnt. I would just follow the cooking instructions on the package of whatever sausage you buy, they all vary depending on thickness and such. Honestly, the only thing unique about this recipe is the gravy. You can cook sausage and mashed potatoes anyway you normally do. I thought the ground mustard was a good touch to the mashed potatoes. I like a lot of flavor on my sides, so I threw in a couple other spices too, to make it interesting. Would totally make this again!! Enjoy it with a cold glass of beer :)

I made this recipe for an Irish themed work potluck and it got rave reviews. I changed around the order of things for timing sake. I put the potatoes on to boil first. While I did that, I put the wieners on (I used Johnsonville Beer 'n Bratwurst Brats. They were delicious. After the Brats were done, I put some butter in the same pan and sautéed the onions in the Brat drippings. All those delicious drippings would be a shame to go to waste. I put the wine in to burn off the liquor for about 5 minutes first, then the beef broth. After it reduced by half, it tasted DELICIOUS, but I was a little afraid people would complain how thin it was, so I removed some of the liquid and beat in some cornstarch before returning it to the gravy. I didn't feel it needed any additional salt, but I did add some freshly cracked pepper. All together it was really darn good. We all decided the gravy could be used for a number of things, including over a steak, which I think is a divine idea. Maybe with a few mushrooms? Yes please!!

Giving this recipe five stars, even though I made a slight change to save time. I lived in England for a while, and this recipe is PERFECT!!! It's everything I remembered. My change in the timing was to cook the sausage first, then get the onions cooking in the sausage juices while I started the potatoes boiling. Also, to save time on cooking down the gravy, I added 6 cups worth of beef bouillon, but I halved the water and the wine. This made it cook down much faster so that it was ready when the sausages came out of the oven and the potatoes were done. AWESOME RECIPE!!!

My local butcher had a 12 pack of “Irish whiskey Bangers.” I just had to buy them to try this recipe…which is really good!! I agree with reviewer Shere Rolo that you should start your potatoes first, followed by the onions/onion gravy shortly thereafter. I thought the amount of liquids were excessive given the recipe of 4 sausages. I was making 6 “bangers” and still decided at the last min to reduce liquids by half (1c red wine, 3c beef broth). While I tried to stay true as possible to the thin gravy, just before adding the wine/broth, I added 2 TBLS of flour to the cooked down onions - almost like making a roux. Now, 2 TBLS is hardly going to produce a thick gravy when mixed with 4c of liquid but as the gravy cooked down, it did help thicken a little. The onions gravy is phenomenal! The mashed potatoes really good and heck! The whiskey sausages I bought were wonderful! All combined; a really great meal. Would make again! Thank you wsf!

Holy moly… great recipe! I roasted a big package of Italian sausage ( 16 links) in the oven till browned while making the potatoes & gravy on the stovetop! I halved the gravy and had plenty for the 3 of us. The gravy is SO GOOD as written, per preference I added 2 cloves of garlic. Served with green beans from the garden. My family raved about this recipe, thank you for submitting it!

My husband and I loved this dinner, I only wish I had steamed some cabbage to go with it. My very american and very picky daughters wouldn't eat it, but thats not the food, thats the kids. I also thickened the gravy, after the 10 minutes to cook it down I noticed it was as described and a bit too thin for my taste. I only added about 3T of flour to slightly thicken. Two cups of wine for the gravy, 4 cups of wine for the cook....Thats the way to do it!

My alterations: I split my sausage and cooked them down in beer until they got a nice sear. I also added garlic, parsley, and mushrooms to my reduction. Oh and I used homemade instead of store bought red wine.

6 cups of beef broth and 2 cups of wine with only onions in the gravy, does not reduce in 10 minutes, or barely 20 minutes. What comes out is a reddish oniony soup. Mashed potatoes should be made according to the cooks preference rather than the recipes author.

I had gotten some bangers from Publix and found this recipe. Cooked it tonight but instead of regular mash potatoes I made some colcannon. The gravy takes forever to thicken up. I added some flour and it helped a lot! I plan on making this again but i think I may cut the liquids by half so there isn't as much leftover. (I will be using the leftover gravy for roast beef I will be making this weekend!)

Potatoes needed more moisture, so I added more milk (actually used light cream) Gravy took forever to reduce. 2 out of 3 roommates loved it. 3rd roommate didn't like the dry mustard.

Its the Marmite that makes the Bangers. Why isn't it mentioned?

What it is missing to be truly IRISH is Guinness Stout, one whole 12-ounce bottle -- NO RED WINE!!! Other than that the recipe is spot on. WIth that change and a bottle of Guinness to drink alongside, this is a perfect Irish pub recipe. More onions for the gravy would not go amiss, however!

As others have said - the gravy needs thickening. I used plain flour after browning the onions

Amazing flavor and very easy to cook. Good reheated

Even my toddler loved it!

Great recipe, but being from Wisconsin, I substituted 2 bratwursts for the pork links. For an added flavor boost , use cheddar or jalapeno bratwursts.