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Irish Bangers and Mash with Caramelized Onion Gravy

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This is cozy comfort piled high on luxurious, pillowy mounds of potatoes and smothered in a blanket of caramelized onion gravy. All that's needed is crust bread and an ice-cold Killians. Serve with buttered peas and crusty bread.
Course Mains & Entrees
Cuisine Irish
Keyword gravy, pork sausage, potatoes
Prep Time 10 mins
Cook Time 45 mins
Additional Time 5 mins
Total Time 1 hr
Servings 8 servings
Calories 542
Author Laurie McNamara



  • 3 pounds russet potatoes roughly peeled and cut into chunks
  • 1 stick 8 tablespoons unsalted butter
  • 3/4 to 1 cup whole milk
  • 1/4 cup creme fraiche
  • 2 tablespoon Dijon mustard
  • teaspoon kosher salt
  • 1/4 teaspoon black pepper


  • 2 pounds Irish banger sausages pork sausage
  • 1 heaping teaspoon bacon fat or butter


  • 1 large yellow onion sliced
  • 1 to 2 cloves garlic finely minced
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 cup dry red wine like Malbec or merlot
  • 2 cups beef broth or stock
  • kosher salt to taste
  • freshly ground black pepper
  • chopped fresh parsley for garnish


  • Preheat your oven to 350 degrees. Add the bacon fat to a 12-inch cast iron skillet and heat on medium to medium-high. Brown the sausages on all sides before sliding the pan into your preheated oven and bake for 15 minutes.
  • Transfer the sausages to a cutting board, tent with foil and let rest for 5 minutes before cutting in half. Transfer the sausages to a bowl and cover with foil to keep warm.
  • Place potatoes in a large pot and fill with water. Cover and bring to a boil, once at a boil cook for 20 to 30 minutes or until the potatoes are fork tender.
  • Reduce the heat to low. Using the lid to the pot, drain the potatoes and add in 1/2 cup of milk and 6 tablespoons of butter. Cover and let the potatoes cook in the milk and butter for 5 minutes. Remove the pot off of the heat and mash the potatoes with a potato masher. Add in the creme fraiche, mustard, salt, pepper and remaining 2 tablespoons of butter and 1/4 to 1/2 cup milk. Mash until desired consistency. Cover and keep warm on low heat.Meanwhile, heat the drippings in the skillet over medium-low heat. Add the onions and a pinch of salt, stir to coat and continue to cook until caramelized. About 30 minutes.
  • Scoot the onions off to the side and add the minced garlic. Cook for one minute before stirring it into the onions. Stir in the flour and cook for 2 minutes before pouring in the wine. Once the wine has reduce and has been absorbed by the flour, stir while pouring in the beef broth/stock. Bring the gravy up to a bubble and simmer until thickened.
  • Season the gravy with salt and pepper and add in the sausages and heat through.
  • Serve the bangers on the mashed potatoes with spoonfuls of the caramelized onion gravy over top. Sprinkle with chopped fresh parsley, more black pepper and next to buttered peas and a hunk of crusty bread.
  • Enjoy!


Serving: 1g | Calories: 542kcal | Carbohydrates: 36g | Protein: 23g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1377mg | Potassium: 1084mg | Fiber: 3g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 3mg