Bangers and Mash is a super simple dish, yet one of the most satisfying and comforting meals you can have. Perfectly cooked pork bratwurst sausage over buttery mashed potatoes smothered in onion gravy totally hits the spot on a cool evening.
Bangers get their name because they would splatter in the skillet, sounding like mini explosions that sounded like a “bang.”
There are a lot of variations in the ways to prepare the bangers and the onion gravy. I prefer to keep mine simple and cook the onions with the sausage, which adds extra flavor to the onions, along with saving on cooking time. After browning, covering the skillet will steam the sausage and cook them faster without drying them out.
Instead of adding a lot of extra ingredients to the gravy, I like to use a high-quality and flavorful beef bone broth, which is really where a ton of the flavor of the sauce comes from. This onion gravy isn’t a thick gravy like that which is often served with turkey. It’s pretty thin, but packs lots of wonderful onion flavor that mixes so great with the buttery mashed potatoes.
Bangers and Mash
Print Pin RateIngredients
- 4 Large Fresh Pork Sausages (such as bratwurst)
- Canola Oil
- 1 Large Onion peeled and sliced into 1/8" slices
- 2 tbsp Flour
- 1/2 cup Dry White Wine
- 2 cups Beef Stock or Beef Bone Broth high quality, low sodium
- Mashed Potatoes
Instructions
- Heat canola oil in a 12" cast iron skillet over medium-high heat until it just barely starts to smoke.
- Cook the sausage in the hot skillet, browning on both sides.
- Reduce the heat to medium and add the sliced onions. Stir to coat with oil, then cover the skillet with a lid.
- Stir onions frequently and cook until the sausages are cooked through and the onions are soft.
- Remove sausages from the skillet and keep warm.
- Add the flour to skillet and stir with the onions to combine.
- Add the white wine and reduce until it is almost completely evaporated.
- Add the beef stock and reduce until the gravy starts to thicken.
- Taste for seasoning and add salt & freshly ground pepper to taste. Pour and juices from the sausages back into the skillet.
- Serve sausages, onions and onion gravy over the top of mashed potatoes.
Equipment Used
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- Lodge 12″ Cast Iron Skillet
- Lodge Tempered Glass Lid for 12″ skillet
- ThermoWorks Thermapen® Mk4 Instant Read Thermometer
If you love this recipe; check out this One-Skillet Bratwurst + Caramelized Onions recipe.
