Bangers & Mash with Savory Onion Gravy
Browned sausages served over a bed of fluffy mashed potatoes and then covered in a savory onion gravy made from sausage drippings. A simple recipe that will quickly become a St. Patrick’s day tradition.
Servings: 4 servings
Calories: 343kcal
Ingredients
- 1 tablespoon oil
- 4 sausage English, Irish or brats
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons ail-purpose flour
- 2 cups beef stock
- salt to taste
- pepper to taste
Serve With:
Instructions
- In a large skillet, heat oil over medium-high heat. Add sausage cooking until cooked through and brown. Remove sausages and set aside.
- Lower heat to medium, add onion and garlic and cook until browned.
- Sprinkle the cooked onions and garlic with flour and mix well. Slowly stir in broth, stirring constantly until it thickens. Season with salt and pepper.
- Serve the gravy over mashed potatoes and sausage, along side some cabbage or peas.
Notes
- Avoid using lean sausage, it won't provide enough fat or juices to make a flavorful gravy.
- The gravy will thicken as it cools, so cook the gravy until it is slightly thinner than what you actually want.
- To add additional flavor and insure that the sausage is cooked through, boil the sausage in beer for 5-7 minutes before browning.