Bangers and Mash with Onion-Ale Gravy (Sausages with Mashed Potatoes & Onion Gravy)

Bangers and Mash with Onion-Ale Gravy is a very traditional and inexpensive Irish supper. This version is ready in just 30-minutes! That’s something to celebrate!

A white bowl containing yukon Gold Mashed potatoes, onion ale gravy, and two sausages (bangers). A sausage is cut open revealing the inside

Sometimes, in lieu of corned beef and cabbage on St. Patrick’s Day, we like to make this with quality, fresh, Artisan sausage. The sausages we used today were Pork Sausage with garlic and onions which we bought from Sunny Cedar Farms in Sumter, SC.

Russel produces high quality, nitrate-free, hormone-free, antibiotic-free, and MSG-free, quality meats, sausages, and bacon among other things. His bacon is wonderful, too.

 

A pan of sausages that have been simmered in onion ale gravy

If you don’t have a local farm-fresh variety you prefer, use your favorite sausages or even bratwurst in their place. There are several brands available now selling Irish or onion sausages that go perfectly in this dish.

What Ingredients are in Bangers and Mash?

For the Mashed Potatoes:

  • Milk / Cream – I use whole vitamin D milk.
  • Butter – I use unsalted sweet cream butter.
  • Yukon Gold, Russet or Idaho potatoes – these varieties are best for boiling and mashing.
  • Salt & pepper – I use fine Kosher salt.
  • Italian Parsley – chopped, as a garnish

For the Sausages and Gravy:

  • All-purpose flour – as a thickener for the gravy. Corn starch may also be used.
  • Onions – I use sweet onions.
  • Artisan Sausages – onion sausages or bratwurst may also be substituted.
  • Beer – any flavor or brand you prefer – may be omitted and replaced with vegetable stock
  • Vegetable stock – may also use chicken stock
  • Salt & pepper – to taste. I use fine Kosher salt.
  • Italian Parsley– chopped, as a garnish

What can I substitute for Beer in a Recipe?

Feel free to omit the beer from this dish if you are not keen on cooking with it simply replace it with beer with an equal amount of chicken stock or water.

If you chose to include the beer, remember that while the alcohol does cook off as the gravy simmers, it leaves behind the concentrated flavors of whatever beer you use. So if you do choose to add the beer to the sauce, make sure is it a brand and flavor you prefer.

A bowl of bangers and mash in onon ale gravy

How Do I make Bangers and Mash?

  1. In a large pot fitted with a lid, cover the potatoes in cool water and bring them to a boil. Starting with cold water allows for even cooking.
  2. In a small saucepan [paid link], warm the butter and milk being careful not to scald the milk. The warmed ingredients help make the mash light and fluffy.
  3. Meanwhile, in a 12-inch skillet over medium-high heat, saute sausages for about 4 minutes. Turn them over and cook for an additional two minutes or until done. Remove from heat and set aside.
  4. Next, add two tablespoons of butter to the skillet and saute the onions until tender.
  5. Form the roux by sprinkling flour over the onions and allowing it to coat the onions. Once it’s coated and begins to dissolve, add the vegetable stock and the beer to the pan and bring to the boil. This will boil off most of the alcohol leaving behind the rich, deep, flavor of the ale.
  6. Add sausages back into the skillet while the sauce thickens.
  7. Adjust your seasonings by adding salt and pepper according to your tastes and simmer on low, covered.
  8. When the potatoes have become tender enough to easily be pierced by a fork, drain the water and mash to desired texture. Add in butter, milk, salt, and pepper and stir to combine.
  9. As a garnish, you may choose to sprinkle parsley over the sausages and gravy for plating. This adds a beautiful brightness to the dish.
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Bangers Mash Onion Ale Gravy close up of bangers

Bangers and Mash with Irish Ale & Onion Gravy

Ronda Eagle | Kitchen Dreaming
Bangers and Mash with Irish Ale and Onion Gravy is a very traditional and inexpensive Irish supper. This version uses is ready in just 30-minutes! That’s something to celebrate!
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Course Dinner
Cuisine Irish
Servings 4 people
Calories 975 kcal

Ingredients
  

For the Mashed Potatoes:

  • 1/4 cup milk
  • 7 tbsp butter , divided
  • 8 medium Yukon Gold potatoes , peeled and diced into 1 inch cubes
  • salt & pepper , to taste

For the Sausages and Gravy:

  • 2 tbsp all-purpose flour
  • 2 onions , thinly sliced
  • 8 Fresh Artisan Sausages
  • 12 oz Irish ale , any flavor or brand you prefer
  • 1/2 cup water or vegetable stock
  • salt & pepper , to taste

Instructions
 

  • In a large pot fitted with a lid, cover the potatoes in cool water and bring them to a boil. Starting in cold water allows for even cooking.
  • Meanwhile, in a 12-inch skillet, over medium-high heat, saute sausages for about 4 minutes. Turn them over and cook for an additional two minutes or until done. Remove from heat and set aside.
  • In a small pan or microwave safe bowl, gently warm the butter and milk but do not scald. This will be for the mashed potatoes. The warmed ingredients make light and fluffy mashed potatoes over gluey or pasty mashed potatoes.
  • Next, add two tablespoons of butter to the skillet and saute the onions until tender.
  • Next, form the roux by sprinkling flour over the onions and allowing it to coat the onions. Once it’s coated and begins to dissolve, add the vegetable stock and the beer to the pan and bring to the boil. This will boil off most of the alcohol leaving behind the rich, deep, flavor of the ale.
  • Add sausages back into the skillet while the sauce thickens.
  • Adjust your seasonings by adding salt and pepper according to your tastes and simmer on low, covered.
  • When the potatoes have become tender enough to easily be pierced by a fork, drain the water and mash to desired texture. Add in warmed butter and milk, salt, and pepper and stir to combine. Taste and re-season as necessary.
  • As a garnish, you may choose to sprinkle parsley over the sausages and gravy for plating. This adds a beautiful brightness to the dish.

Notes

 
Recipe from Williams Sonoma

Nutrition

Serving: 2sausages and 1/4 of the potatoes and gravy.Calories: 975kcalCarbohydrates: 54gProtein: 36gFat: 66gSaturated Fat: 28gCholesterol: 177mgSodium: 1422mgPotassium: 1949mgFiber: 9gSugar: 3gVitamin A: 835IUVitamin C: 44.1mgCalcium: 157mgIron: 13.2mg
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19 thoughts on “Bangers and Mash with Onion-Ale Gravy (Sausages with Mashed Potatoes & Onion Gravy)”

  1. I quite like reading through an article that will make people think. Also, many thanks for allowing for me to comment!

    Reply
  2. Made the onion gravy but used apple juice instead of ale. Used chicken and apple sausages and served with a side of kraut. Did I make your Irish dish German? Lmao!!

    Reply
  3. This looks so good. I have never tried this before but I think it is going to be added to my list of foods to try! Pinned!!
    Jess

    Reply
  4. I just made bangers for the first this week and my family really, really like them! Your recipe looks so good I like the idea of the onion gravy!
    Cathy

    Reply

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