Bangers and Mash

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Leave it to the British to name something Bangers and Mash. I’m sure you can figure out why they call it this, their so cheeky!! This cheeky recipe is simply mashed potatoes, sausage and an onion gravy. The stout beer adds that amazing deep taste. I could NOT believe how good this recipe was!

Sausage

You can choose your favorite sausage brands for this recipe. The original recipe called for uncooked bratwurst, but those are very hard to come by in an American store due to our FDA laws. We chose our amazing HEB Original Smoked Sausage. If you have access to Costco, we also love the Kiolbasa brand sausages. If you want to get real fancy, find Boar’s head Bratwurst. Because we had pre-cooked sausages, I reheated them on low, those notes are in the recipe.

Onion

You can use a yellow onion or a white onion for this recipe. The sweet onion wouldn’t give the same onion punch flavor that this dish wants.

Yellow Onion
White Onion

Stout Beer

The best stout beer for this recipe would be Guinness. I chose to use one of our Texas beers since it was on hand and I love the flavor.

Guinness
Crawford Bock

Bangers and Mash

Kay’s Little Kitchen
This amazing British dish uses stout beer, onions, mashed potatoes, and sausage to make your taste buds sing!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine British
Servings 5
Calories 538 kcal

Equipment

Ingredients
  

Bangers

  • 1 pound sausage
  • 1 Tbsp olive oil
  • 3 oz stout beer

Gravy

  • 1 medium onion, thinly sliced
  • 2 Tbsp flour
  • 1 cup stout beer
  • 1 cup beef broth
  • 1 Tbsp Worcestershire Sauce
  • 1-2 tsp Greek seasoning

Mash

  • 4 russet potatoes
  • 4 Tbsp butter
  • 1/2 cup buttermilk
  • salt & pepper to taste

Instructions
 

Mashed Potatoes

  • If making mashed potatoes for this dish, start by skinning your potatoes, chunking them up, placing in a pot, cover with water, salt the water, and bring to a boil over high heat. You can also use leftover mashed potatoes.
    4 russet potatoes
  • Once potatoes are soft, strain off the water. Return the potatoes to your pot and add the butter. Mash potatoes with butter until incorporated, then mash in buttermilk.
    4 Tbsp butter, 1/2 cup buttermilk, salt & pepper to taste

Bangers & Gravy

  • Heat oil in skillet over medium high heat, add sausage and beer. Cover skillet and cook 10 minutes. If using uncooked Bratwurst, cook over medium heat. If using cooked sausages, simmer on low heat.
    1 pound sausage, 1 Tbsp olive oil, 3 oz stout beer
  • While sausage simmers, caramelize your onions with butter to golden brown (5-10 minutes). Once onions are brown, sprinkle with flour and cook for 2-3 minutes.
    1 medium onion, thinly sliced, 2 Tbsp flour
  • Once flour has cooked, add stout beer and deglaze the pan, scraping up all the crusty bits into the gravy. Add the beef broth and simmer until no longer foamy (10-15 minutes). Season with Worcestershire sauce and Greek seasoning.
    1 cup stout beer, 1 cup beef broth, 1 Tbsp Worcestershire Sauce, 1-2 tsp Greek seasoning

Assembly

  • To build this dish, scoop mashed potatoes onto your plate, top with a sausage and a nice scoop of stout onion gravy.

Notes

This recipe would be a great way to use up leftover mashed potatoes, but you can make them yourself using my easy mashed potato recipe.
If you would prefer a more authentic Bangers & Mash, skip using the Worcestershire and Greek seasoning.
 

Nutrition

Serving: 1 servingCalories: 538 kcalCarbohydrates: 37.24 gFat: 35.26 gSaturated Fat: 14.199 gPolyunsaturated Fat: 3.834 gMonounsaturated Fat: 14.186 gTrans Fat: 0.383 gCholesterol: 71 mgSodium: 1065 mgPotassium: 726 mgFiber: 2.9 gSugar: 3.6 gVitamin A: 361 IUVitamin C: 12.2 mgCalcium: 66 mgIron: 1.5 mg
Keyword gravy, mashed potatoes, onion, sausage
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