Bangers and Mash with Onion Gravy

What are you all having for Valentine’s day dinner? We had this yummy bangers and mash with roasted garlic mashed potatoes and dark beer onion gravy. Yum!

It can be hard to find the right kind of sausages for this dish, so I used some German sausages I got from Aldi, because they have a similar texture. You can use any kind of beef/pork sausages you like for this even if they aren’t traditional. The gravy is made with dark beer, beef stock and onions so this isn’t really a chicken sausage kind of recipe. Traditional sausages work better here.

The gravy for this dish starts out with the drippings from cooking the sausages, so pan fry them and then use the pan without washing to make the gravy. The combo of caramelized onions and dark beer here makes a delicious gravy to top your roasted garlic mashed potatoes with.

How do you all roast garlic? I prefer to cut off the top of the head, drizzle with oil and sprinkle with salt, and then wrap well in foil and bake in a 400 degree oven for about an hour. I served this dish with some roasted cauliflower and some sauerkraut which isn’t traditional but it goes well with the richness of the dish.

Bangers and Mash with Onion Gravy

Sausages with roasted garlic mashed potatoes and onion beer gravy
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Servings 4 people


For the potatoes:

  • 1 head garlic
  • 2 tbsp oil
  • salt and pepper
  • 4-5 potatoes
  • 4 tbsp butter
  • 1/2 – 1 cup milk or cream

For the sausages and gravy:

  • 1 package bangers or other sausage
  • 1 onion
  • 2 1/2 cups beef stock
  • 1/2 cup dark beer
  • 1 tbsp soy sauce
  • 1/2 tsp sugar optional
  • 1 tbsp cornstarch mixed with 1 tbsp water


To roast the garlic:

  • Cut the top off the head of garlic and drizzle with oil and sprinkle with salt and pepper. Wrap in foil and place in 400 degree oven for 1 hour. Squeeze the cloves out of the husk and into a small bowl and mash with a little salt. Reserve for adding to your potatoes.

For the potatoes:

  • Peel potatoes and cut into several pieces. Cover with cold water in a sauce pan and heat over high until boiling. Reduce heat and simmer 20 minutes or until completely tender. Mash with the butter, roasted garlic, milk, and salt and pepper to desired consistency and taste.

For the sausages and gravy:

  • Cook the sausages in a skillet over medium heat and browned and cooked through. Reserve to the side covered with foil to keep warm.
  • Add a tbsp of oil to the dripping if needed, then add the onions. Cook over medium low until the onions start to brown and caramelize a bit. (True caramelization takes a long time, so just get them started). You want to cook them about 15 minutes.
  • Add the beer and let most of it boil off, then add the stock and soy sauce. Add sugar if using. Let it simmer for 5-10 minutes and taste and adjust the seasoning. Add the cornstarch mixture and whisk, cooking until it thickens the gravy.
  • Serve the sausages over the potatoes and top with gravy.
Keyword Main Dish, Pork

Leave a Reply

%d bloggers like this: