Sausage and Mashed Potatoes with Onion Gravy

It’s been a while since I’ve traveled to the UK to visit my In-laws, although that is about to change soon! One thing I am definitely looking forward to is enjoying my favorite British Foods. Naturally my husband and I have had some debates on which country’s food’s are best, and I have conceded a few things. On a chilly, drizzly, dreary day there’s nothing better than comfort pub style food and quintessential pub food to me is Sausage and Mashed Potatoes with Gravy AKA Bangers and Mash. I was able to pick up these Irish Sausages as a seasonal item at Trader Joes. Another option is heading to a Butcher or specialty market to find a high quality pork sausage.

This recipe features a pork sausage that’s crispy on the outside and juicy inside smothered with a delicious onion gravy and served on top of creamy mashed potatoes. For a bit of balance, you can also serve with a green veggie.

Options, Substitutions and Tips!

1. I happened to use an Irish Sausage for this recipe, but you could use any uncooked pork sausage. Upon research, I learned what makes an Irish Sausage an Irish Sausage. Irish Sausage is very similar to any Sausage from the UK which usually contains pork, breadcrumbs, and seasoning. The difference is Irish Sausage contains Rusk which is a variety of breadcrumbs. I found these Irish Sausage at Trader Joes. I recommend using as high of a quality as sausage that you can find.
2. A serving size is 2-3 sausages per person. Depending on how many people you are making this for, you could 1/2 the recipe or make more. These came in a 1lb package containing 6 sausages. For 4 people, I went with 2 packages which was 12 sausages or 2lbs.
3. This is a pretty simple and straight forward recipe. The key is getting the temperature right which can be a little tricky the first time making it because the temperature is constantly changing. At first you will cook at a high enough temperature to brown the sausage but not too hot that the sausage burns or sticks to the pan. The heat is then turned low to sauté the onions. Then it’s turned back high again to bring the gravy to a boil and thicken. Then it’s turned down low once more with the sausage added back in.
4. I notice a huge difference in size whether I buy potatoes and onions singular or in a bag. The Yukkon Gold Potatoes and Yellow Onion that I used were ENORMOUS and so I only used 2 potatoes and 1 onion. 3 medium or 4 small potatoes would be the equivalent and 2 small onions.
5. When adding the butter and sautéing onions, use your spoon to unstick any remains from browning the sausage. You want all the great flavor mixed into your gravy. Then add flour and stir to coat your onions like this.
6. I’ve used vegetable stock and chicken stock because that is what I had on hand. You can use vegetable, chicken, or pork stock, broth or bullion cubes.
7. If after boiling the gravy for a bit , it still seems too thin, you can thicken the gravy by adding 1/2 tbsp flour or cornstarch mixed with 1/2 tbsp water. Do not do what I have done in the past and add the flour/cornstarch directly into the gravy without mixing it with water first. If added directly into the gravy the flour/cornstarch immediately starts clumping. It will not thicken the gravy and just leave these terrible clumps of unappetizing flour or cornstarch. Here is my gravy boiling away and just about the right consistency to add the sausage back in and turn back down to low.
8. I’ve made the recipe in as little as 40 minutes, but I have also made this a lot and it involves some multitasking. As you read the recipe if the multitasking seems too much, for example, while the sausage is browning, chopping your onions and peeling/chopping your potatoes you can move the steps around so you’re only focused on one task at once. Or you can start with doing all your prepping in the beginning. It will make the recipe take a bit longer, but is worth it if it makes it easier.
9. Mashed potatoes-feel free to use any favorite mashed potato recipe. I keep the potatoes really simple as for me the potatoes are really more of a gravy vessel. A tip for speeding up boiling process. The smaller the pieces of the potatoes, the quicker they will boil and become tender.
10. Leftovers are amazing and will last stored in an airtight container in the refrigerator for 3-4 days.

Enjoy!!

Sausage and Mashed Potatoes with Onion Gravy

Pork sausages cooked in a delicious onion gravy served on top of creamy mashed potatoes AKA Bangers and Mash.

• large pan with lid, large pot, colander

Sausage and Onion Gravy

• 1.5-2 lbs Pork Sausage
• 1 medium Yellow Onion
• 1 tbsp Butter
• 4 tbsp Flour
• 3 cups Stock/Broth
• 1 tbsp Ketchup
• 1 tbsp Worchester Sauce

Mashed Potatoes

• 2 large Yukon Potatoes ((or 3 medium/4 small))
• 2 tbsp Butter
• ½ cup Milk
• ½ tso Salt
• ½ tsp Garlic Powder

1. In a large frying pan or skillet, brown sausage on Medium/High heat. Using tongs turn sausage so all sides are brown (10-15 minutes).

2. While sausage is browning, slice or chop onion. Peel then cut up potatoes in small pieces.

3. Add potatoes to large a pot and fill up with water until Potatoes are covered plus one inch over. Bring water to boil. Continue to boil until potatoes are tender.

4. Remove sausage add butter and onions. Sautee' onions for 2-3 minutes.

5. Add flour and stir to coat onions.

6. Add broth, ketchup and Worchester sauce. Turn heat back to high and bring to a boil. Stir repeatedly allowing gravy to thicken for about 5 minutes.

7. Add sausage back in turn to heat to low and cover. Cook for an additional 10 minutes.

8. Drain Potatoes in colander and put back into pot. Add butter, milk, salt and garlic powder and mash until smooth.

9. Spoon mashed potatoes on plate and top with 2-3 sausages and lots of gravy.

Main Course