Bangers and Mash With Milk Stout Gravy {Sausage and Mashed Potatoes}

6 Servings
1 hr

Bangers and Mash with Milk Stout Gravy! Ever had ’em? What’s not to love about delicious sausages that have been slow cooked in a creamy milk stout, layered atop fluffy mashed potatoes; smothered in a rich stout onion gravy.

Fun right!? So grab a skillet, go buy your bangers (sausages) and a bottle (or 6 pack) of your favorite dark beer and let’s make dinner.

While the obvious time of year to eat these for us Yank’s is on St. Patrick’s day, folks in the UK eat them year round and you might too!

What Can I Substitute for Bangers?

I buy my Bangers from Trader Joes, they start stocking them in late February through St. Patrick’s day, but you may also substitute Bratwurst for the bangers, or any pork sausage (or try a chicken or turkey brats if you don’t do pork).

Make sure they are not pre-cooked sausages, you want to slowly cook them in the beer. I’ve used German Weisswurst/Bockworst (white sausage) and it’s delicious too.

How to Make Bangers & Mash 

Why Are They Called Bangers?

This odd name used to describe these British sausages actually dates back to the early 20th century, during the time of World War I. Sausages were seen as a popular dish for the British working class, however, after the outbreak of the war, meat was in seriously short supply. In order to continue production and to get by on what meat they did have, cheap fillers and a high amount of water were used in the sausages which caused them to pop and explode rather violently in the cooking pan, giving them the name “bangers.”

Excerpt taken from Noble Hops | A History of Banger’s

I don’t claim to be even a teeny bit Irish, but, I can follow a recipe and so can you!

What are Bangers & Mash?

I’m so glad you asked! The mash is obvious; creamy, fluffy mashed potatoes, try my Roasted Garlic Mashed Potatoes with this recipe.

The bangers, they are a bit harder; I love looking into the origins of words and if the words relate to food, yipee! I enjoyed this post that explains how the name “bangers” came about, the article is quite fun, give it a read.

To plate; serve up some mashed potatoes, place a 1-2 Bangers (sausages) on top of potatoes and smother the entire thing in the rich onion milk stout gravy serve with a couple of the items from below.

For a comprehensive list of St. Patrick’s day menu ideas, check out my 35+ St. Patrick’s Day Recipes post.

Bangers and Mash With Milk Stout Gravy {Sausage and Mashed Potatoes}
Recipe details
  • 6  Servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 1 lb bangers (sausage, bratwurst, weissworst, etc)
  • 1 tablespoon olive oil
  • 3 oz stout (or other dark beer, or replace with beef broth)
Stout Onion Gravy
  • 2 tablespoons butter or olive oil
  • 1 medium onion, sliced thin
  • 2 tablespoons all-purpose flour (All Purpose GF flour may be substituted)
  • 1 cup stout (I used Left Hand Milk Stout, but try Guinness, Porter, another Stout/dark beer, or beef broth)
  • 1 cup beef broth
  • salt & pepper to taste
Garlic Mashed Potatoes (or substitute your favorite mashed potatoes)
  • 5 pounds Russet or Yukon Gold potatoes (I like Yukon Gold) washed, peeled partially, cubed
  • ½ onion, sliced thin
  • 5-6 cloves of garlic, smashed, skins removed
  • 1 teaspoon salt
  • 1 garlic bulb, for roasted garlic (optional)
  • 1-2 teaspoons olive oil
  • 1 bay leaf
  • ¾ cup butter, softened (no substitutes)
  • 1 package (8 oz) Cream Cheese (regular or Neufchatel), softened
  • ½ – ¾ cup Half-and-Half
  • ½ – 1 teaspoon Seasoning Salt
  • ½ teaspoon black pepper
Carefully add in sausages and stout (or broth). Bring to a simmer, turn down heat, simmering- cover with a lid and prop a wooden spoon to vent just slightly, allowing steam to escape. Be careful your wooden spoon is not over a flame and be careful when you grab it, it might be hot. Cook covered for about 5 minutes.
Turn the bangers and continue cooking covered, for another 5 minutes. After they've cooked 10 minutes and are nicely browned, remove the lid and allow the liquid to reduce slightly, thickening and coating the sausages.
When the liquid is almost gone, lower the heat to low, with lid on continue cooking, rotating sausages occasionally, until evenly browned and cooked through, around 10 additional minutes.
Stout Onion Gravy
While your sausages are cooking, in a medium saucepan, heat your butter over medium heat. Add sliced onions and cook, stirring occasionally until they are slightly browned, soft and fragrant, about 10-15 minutes.
Sprinkle browned onions with all-purpose flour (substitute AP Gluten free flour), stirring and cooking for 2-3 minutes until brown bits collect on bottom of pan.
Increase heat to medium or medium-high and pour in stout (broth if GF or other beer), scrapping pan to deglaze. Add in beef broth and allow to simmer until no longer foaming, about 10-15 minutes, stirring occasionally until thickened reduced slightly and glossy. Remove from heat set aside, keeping covered.
Garlic Mashed Potatoes
Peel and cut the potatoes into similar sized pieces and place in a large pot filled with cold water, potatoes should be covered in water, but only by a bit. Slice onion and smash garlic and toss in with the potatoes. Add bay leaf and salt, stir to combine.Bring to boil and cook for about 30-35 minutes until they are just about falling apart.
Optional | While potatoes are boiling, prep garlic. Preheat oven to 375° F and cut off tips of garlic bulb revealing the garlic cloves. Drizzle a little olive oil and sprinkle a little sea salt over the top. Seal in a foil pocket and bake for 30-40 minutes until soft and caramel colored.
Drain potatoes in colander, discard bay leaf. Return potatoes, onions and garlic to dry pot (same one you cooked them in).
Mash the potatoes, onions and garlic in pot over low heat. Allowing the steam to escape before adding any other ingredients. The steam won’t completely go away but it will diminish. Turn off stove and add 1 ½ sticks of butter, cream cheese and about ½ a cup of half-and-half.
Mash, mash it all up! Add your seasoned salt and black pepper, stir well. Squeeze out your roasted garlic cloves and mash into the potatoes, watch you don’t get skins in there. Stir and serve, piping hot! Potatoes may be made ahead of time and cooled, bring to heat in microwave or add a little milk or water to a pot and reheat over low heat, stirring often until hot.
To plate, serve up some mashed potatoes, place a 1-2 Bangers (sausages) over the top of the potatoes and smother the entire thing in the rich onion stout gravy serve with a couple of the items from below.
Steamed or roasted broccoli
Irish Soda Bread traditional, or a slightly sweeter version both eaten on St. Patty's day, delicious with Irish Stew or this Instant Pot Corned Beef and Cabbage.
Heat a heavy skillet over medium to medium-high heat, pour in oil.
  • Everyone's range heats differently; if your sausages are browning to quickly, turn the heat down, if your liquid is not reducing or onions are taking forever, increase heat slightly. You get the idea.
  • © 2019 | This recipe for Bangers & Mash was featured first on The Fresh Cooky.
Kathleen | The Fresh Cooky
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