This bangers and mash recipe is easy to whip up at home, creating a stick-to-your-ribs comfort meal that's just as good as the pub favorite!
This version is gluten free and can easily be made dairy free and Whole30 with a few quick swaps.
What’s in this bangers and mash recipe
Traditionally, bangers and mash consists of plump pork sausage, creamy mashed potatoes, and a flavorful onion beef gravy poured overtop.
My version's got all of that, but I've also added in roasted cabbage to boost the dish with more vegetables. Plus, it gives the whole dish an Irish flair — a great addition if you're making this recipe to celebrate St. Patrick's Day.
Personally, I love the added caramelized flavor from the roasted cabbage. But, if you're looking to make the most traditional version of bangers and mash, you can simply leave the cabbage out.
Typically, pork sausage is used as bangers. If you can find classic bangers in your area, feel free to grab those.
Otherwise, I use pork bratwurst from Mulays and they work great! In a pinch, I've also whipped this up with hot Italian sausage, and while not traditional, it's still tasty — and that's what counts.
How to make bangers and mash
While this recipe looks like a lot, it just has a few different moving parts. To make bangers and mash, you'll make an onion gravy, boil and mash the potatoes, and roast the cabbage and sausages.
The good news is that a decent amount of the work is passive (meaning, other than keeping an eye on everything, you're not actively hands-on for the majority of this recipe).
So, my suggestion for tackling this recipe:
- Start caramelizing the onions (Pro tip: you can actually do this a day or two in advance if you'd like!)
- While they're caralemizing, start boiling the potatoes for the mashed potatoes
- While the potatoes are boiling and onions caramelizing, roast the cabbage and sausage
Tips and tricks for this bangers and mash recipe
I've got numerous tips, tricks, and variations for this bangers and mash recipe to make it work for you!
Short on time? Skip caramelizing the onions.
The onion gravy calls for slow-cooked, caramelized onions. But if you're short on time, you certainly can stop short of caremlizing them.
You want the onions to be past sauteed, meaning they should be softened and slightly browned before continuing on with the gravy.
Caramelizing onions takes about 25-30 minutes, and will give the gravy a deeper, slightly sweet (thanks to the caramelization) flavor. However, onion gravy with deeply sauteed onions, cooked for about 20 minutes, is still going to taste great!
For the best gravy, use high-quality broth.
For deep, delicious beef flavor in your gravy, always grab high quality broth!
My favorite is Kettle and Fire Beef Broth. This stuff is amazing! I keep their beef broth and chicken broth on hand at all times for gravies and soups.
Want to stick to tradition? Skip the cabbage or serve it on the side.
I include cabbage in this recipe simply because when I originally made it, I had cabbage on hand and wanted to add to the Irish theme.
However, if you'd rather stick to classic British pub fare, skip the cabbage. In that case, you can still make the sausages in the oven or opt to fry them in a skillet. Your choice!
If you like the cabbage idea but don't want to stir it into the gravy, just serve it on the side. Easy!
Or, if you want to get super fancy, you can cream the cabbage and serve it on the side. (A local Irish pub does this and it's fantastic!)
Change up the mashed potatoes by adding rutabaga.
If you're wanting to try something a little different with this recipe, swap out a couple potatoes for a large rutabaga. Just peel it, dice it, and boil it along with the remaining potatoes.
Rutabagas are slightly yellow in color and somewhat nutty. I like the flavor it adds to mashed potatoes!
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Savory onion gravy, plump sausages, and easy mashed potatoes make this the BEST bangers and mash recipe out there!
For the Gravy:
- ¼ cup extra virgin olive oil or butter
- 2 large yellow onions, very thinly sliced
- 2 large garlic cloves, minced
- 3 tablespoons cassava flour
- 1 teaspoon salt
- 1 tablespoon dried thyme
- 2 teaspoons dried sage
- 3 cups beef broth
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter or ghee
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and cubed
- ¼ cup butter or ghee
- 2 tablespoons milk (nondairy works too)
For the Bangers and Cabbage:
- ½ head of cabbage, cored and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 package pork sausage (I like using Mulays Bangers or Bratwurst)
- Start the gravy. Heat ¼ cup olive oil or butter in a saucepan over medium heat. Add the onions and cook for about 30 minutes, stirring occasionally, to caramelize the onions. You’ll know they’re done when the onions are soft and a deep golden-brown color. If the pan starts to get dry, add a few tablespoons of water to keep the onions from sticking.
- Meanwhile, make the potatoes. Place the cubed potatoes in a pot. Add water until the potatoes are completely submerged by 2 inches. Bring to a boil. Boil gently for 15-20 minutes, until the potatoes are tender and fall apart when pierced with a fork. Turn off the heat and drain the potatoes, then return to the pot. Mash the potatoes. Add the butter or ghee and milk, then mash again until fluffy and smooth. Cover and set aside.
- Prepare the sausages and cabbage. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add the cabbage. Drizzle with olive oil and toss to coat. Arrange the cabbage in a single layer on the baking sheet, then make a few openings for the sausages. Place the sausages on the baking sheet with the cabbage. Cook in the oven for about 20 minutes, stirring the cabbage and flipping the sausages halfway through.
- Finish the gravy. Once the onions are caramelized, add the garlic and cook for a couple minutes, until fragrant. Add the cassava flour, thyme, sage, and salt, stirring to coat the onions. Cook for 1-2 minutes. Gradually add the broth while stirring to work out any lumps. Bring the mixture to a boil, then reduce to a simmer. Stir in the balsamic vinegar. Simmer for 5-10 minutes or until the gravy reaches your desired thickness. Stir in the remaining butter or ghee.
- Assemble the meal. If desired, add the roasted cabbage to the gravy and stir to coat (this is my preferred way to serve). Otherwise, scoop ½ cup of mashed potatoes onto each plate along with a sausage and roasted cabbage. Pour the gravy over the sausage and potatoes. Garnish with fresh parsley, if desired. Commonly served with green peas, as well!
Keywords: bangers and mash, gluten free