Let's Make Bangers and Mash!

This is ONE iconic recipe I’ve been wanting to make for so long. Last week I saw a package of Bangers at Costco I grabbed them up ASAP! You can probably find them in February and March in Costco. The Bangers I picked up are made by Amylu. (and I bought them with my own money, so this isn’t sponsored content)

BUT you can use ANY bangers you have available to you. Maybe you’re lucky enough to have local made sausages? USE THEM!

Essentially Bangers are an Irish Sausage served with gravy over Mash(ed) potatoes. Every source online says that bangers got their name from when they started adding bread crumbs or cracker crumbs to sausages to replace the meat. That causes the sausages to swell and pop during cooking.

Once I had the sausages I went looking for a recipe for gravy. I wanted to know WHAT kind of gravy to make. My big question was it just brown gravy or was it an onion gravy? Turns out it’s traditionally an onion gravy.

I make a pretty mean mushroom onion gravy that I serve with my Salisbury Steak. For that gravy, I use dehydrated onion flakes. I wanted to create something different for this recipe.

I decided to make fresh onion gravy for this recipe because it seems that most bangers and mash recipes use fresh onion. Note that this recipe does NOT call for caramelizing the onions. I wanted to keep the onion flavor nice and sharp, so I cooked until translucent and went on from there.

If you LIKE caramelized onions and want to make them for this gravy you can. Just go ahead and cook for another 20-30 minutes over low heat until sweet and caramelized. You would want to start the onions earlier that everything else though.

• yellow onions
• butter
• beef broth
• espresso powder OR coffee (enhances the savory flavor)
• cornstarch
• cold water

You can speed up this dinner recipe if you don’t mind cutting corners a bit. You COULD use a couple jars of brown gravy instead of onion gravy. The taste WON’T be the same BUT it works in a hurry.

The other way to make these go even faster is to SKIP making homemade mashed potatoes. Just make dehydrated potatoes. Add extra butter to make them taste better. If you’re covering them in gravy no one will care too much.

You could also skip the sliced onions and just use dehydrated onion flakes. They pack a pretty powerful onion flavor.