Bangers and Mash with Irish Ale Onion Gravy
This hearty Bangers and Mash recipe pairs juicy sausages with creamy mashed potatoes and rich onion gravy made with Irish ale. It's a classic British and Irish comfort food dinner that comes together in about 30 minutes.
Ingredients
For the Mashed Potatoes
- ¼ cup milk
- 7 tbsp butter , divided
- 8 medium Yukon Gold potatoes , peeled and diced into 1-inch cubes
- Salt and 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
- ½ cup water or vegetable stock
- Salt and pepper to taste
Instructions
- Place diced potatoes in a pot and cover with cool water. Bring to a boil and cook until tender.
- Drain the potatoes and mash with milk and 3 tablespoons butter. Season with salt and pepper.
- In a skillet, cook the sausages over medium heat until browned and cooked through. Remove and set aside.
- In the same skillet, melt remaining butter and sauté onions until soft and lightly caramelized.
- Sprinkle flour over the onions and stir to combine.
- Slowly whisk in Irish ale and stock, simmering until gravy thickens.
- Return sausages to the skillet and warm through.
- Serve sausages over mashed potatoes and spoon gravy on top.
Notes
- Use high-quality pork sausages for the most authentic flavor.
- Yukon Gold potatoes make the creamiest mashed potatoes.
- Cook onions slowly to develop sweetness and depth.
- Deglaze the skillet well when adding ale to capture all the flavor.
- If gravy becomes too thick, whisk in a little stock to loosen it.