Whether it’s served in a cozy pub or around a family table in the countryside, Bangers and Mash is a dish that speaks to Britain and Ireland’s hearty history and love of warm company. In this recipe, I pair our creamy colcannon recipe with a rich, homemade onion gravy and perfectly cooked sausages that snap when you cut into them. It’s serious comfort food on a budget, and I already know it’ll be a hit with my family this St. Patrick’s Day (but why wait until then? Let’s get cooking!)
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Easy Bangers and Mash Recipe Recipe
Growing up with Irish roots, celebrating St. Patrick’s Day has always been about more than just a meal—it’s a connection to history, family, and tradition. My sister Meghan, a passionate scholar of British and Irish history, met her husband in Donegal, where she was studying Gaelic, deepening our family’s ties to the Emerald Isle. Through them, I’ve learned not just about Ireland’s past but also about the everyday flavors that bring its culture to life.
When perfecting this recipe, I, of course, consulted Meghan. Bangers and mash are traditionally made with British pork sausages—none of which I could quite find here, so she recommended I go for a sausage with as little spice or sweetness as possible. So, after searching high and low for a budget-friendly option, I went with the Kroger brand you see here! To go along with the bangers, I opted for colcannon (a traditional Irish side made from mashed potatoes and cabbage or kale, but you can use any mashed potatoes you like). Then, I finish it all with a rich onion gravy. It’s so simple but so incredibly satisfying.
Bangers and Mash Recipe
Servings 4 servings (2 bangers and 1 cup of colcannon per serving)Ingredients
Bangers
- 2 tsp canola oil, divided ($0.04)
- 8 Pork sausage with casing* ($4.32/$0.54 each)
Onion Gravy
- 1 large yellow onion, julienned (sliced thinly) ($0.90)
- 1 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.04)
- 3 cloves garlic, minced ($0.12)
- 1/2 Tbsp ground sage ($0.40)
- 2 cups beef broth ($0.18)
- 1/8 cup flour, to thicken (as needed) ($0.02)
Mash
- half batch of our colcannon recipe** ($2.03)
Instructions
- You can simultaneously cook your colcannon while you prepare the bangers and onion gravy. Hop over to Beth’s recipe for mashed potatoes and cabbage to get it going!
- Add 1 tsp canola oil to a large skillet over medium heat. Cook sausages until browned on all sides and internal temperature reads 160°F. Set aside on a covered plate while you make the onion gravy.***
- Add another teaspoon of canola oil, sliced onions, salt, pepper, and minced garlic to the sausage skillet (no need to wash it first!) and cook until glossy and beginning to soften.
- Add sage and beef broth to the skillet and whisk together to combine, integrating the bits of sausage and onions on the bottom of the skillet.
- When your onions are nice and soft, after about 8 minutes, make a slurry to thicken the gravy to your liking. To make a slurry, spoon out a small amount of the hot beef and onion broth into a small bowl and whisk in some of the flour until a smooth, loose paste forms.
- Pour the slurry back into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy thicker, but know that the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time, no need to exceed 1/8 cup.
- You’ll know the gravy is the right consistency when it’s thick enough to coat the back of a spoon or takes a while to flow back to the center of the pan if you drag a spoon through it.
- Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Keep it classic and serve with cooked peas on the side!
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Notes
Nutrition
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Prep your ingredients: Gather all of your ingredients. You can also start making your half batch of colcannon as you prepare the bangers and gravy—head on over to our colcannon recipe to get it started!
Cook the sausages: Heat 1 tsp canola oil in a large skillet over medium heat and add 8 sausages.
Cook the sausages, periodically turning them to cook each side. They’re ready when browned on all sides, and the internal temperature reads 160°F. If your sausages are browning too fast before the middle is fully cooked, I recommend adding 1-2 tablespoons of water to the skillet and covering it with a lid. The steam will help cook the sausages through!
Once cooked, remove the sausages from the skillet and set aside on a covered plate while you make the gravy.
Make the onion gravy: To the same skillet you cooked the sausages (no need to wash it!), add another teaspoon of canola oil, 1 large sliced yellow onion, 1 tsp salt, 1/4 tsp black pepper, and 3 cloves minced garlic. Sauté until the onions become glossy and start to soften.
Add 1/2 Tbsp ground sage and 2 cups of beef broth to the skillet. Mix to combine with the onions, scraping up any stuck-on bits of sausage and onion from the bottom of the skillet. Cook your gravy for about 8 minutes until the onions are nice and soft.
Make a slurry: Once your onions are soft (after about 8 minutes), you can make a slurry to thicken your onion gravy to your liking. To do this, spoon a small amount of the beef and onion broth from your skillet into a small bowl. Whisk in some of the flour until a smooth, loose pasta forms (it should be pourable).
Thicken the onion gravy: Pour your slurry into the onion gravy and whisk to combine. Repeat the slurry step if you want your gravy a bit thicker, but know the heat from the pan will help it thicken up with a little patience. I would add 2 Tbsp of flour at a time; no need to exceed 1/8 cup.
The gravy is at the perfect consistency once it’s thick enough to coat the back of a spoon. You can also test it by dragging a spoon through the gravy, as shown here. If the gravy takes a while to flow back into the center of the pan, it’s done.
Serve: Scoop 1 cup of colcannon onto each plate and place 2 sausages on top with generous spoonfuls of gravy. Serve, and enjoy!
How to avoid lumpy gravy
The best way to avoid a lumpy onion gravy (because that’s a surefire way to ruin your bangers and mash!) is to make a slurry, as I do in this recipe. If you add flour directly to a hot liquid, it can cause clumps that are tough to smooth out. Instead, I whisk the flour into a small amount of broth first to create a smooth, pourable paste. This slurry blends seamlessly into the gravy when whisked in, giving you a rich, velvety texture without any lumps.
Serving Suggestions
I kept it traditional when serving this recipe for bangers and mash, so I went for cooked frozen peas; they’re quick and easy and go great with the buttery colcannon and savory gravy. But honestly, any veg you love will work! Steamed carrots, sautéed green beans, or buttered leeks are all delicious sides. I’ve also seen baked beans served alongside this dish (beans and gravy are a serious comfort food in some parts of the UK!) It might seem like an unexpected combo, but don’t knock it until you try it!
Storage & Reheating
Any leftovers should be cooled and stored in separate airtight containers in the fridge for up to 3-4 days. The gravy will thicken as it cools, but it’ll loosen up again once reheated. Everything can be reheated in the microwave or on the stovetop. You can add a splash of water or broth to the onion gravy if needed. The colcannon may benefit from a little milk, too, if it looks dry. As for the sausages, I’d slice them in half before reheating to ensure they heat through fully without burning.
