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5 from 4 votes

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: British, Holiday's, Irish
Keyword: British meal, holiday, Irish meal, pork, sausage, simple recipe, St. Patrick's
Servings: 4 servings
Calories: 343kcal
Author: Robin | Fluster Buster


  • 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


  • 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.


  • 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.