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Bangers and Mash

Course Main
Cuisine English
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Justin McChesney-Wachs


  • 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


  • 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.