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    Home » Comfort Food Recipes

    Bangers and Mash + Stout and Onion Gravy

    Jun 15, 2017 • Author: Joyce • 36 Comments • This post may contain affiliate links.

    Jump to Recipe Print Recipe
    5 from 16 votes

    Bangers and mash recipe with pan-fried bite-sized sausages smothered in stout and onion gravy on creamy garlic mashed potatoes. A classic comfort food recipe with bite-sized sausages which makes it easier to enjoy!

    A bowl of bangers and mash with a small bowl of stout onion gravy on a table

    Comfort foods are wonderful. Although it is summer and it's too warm out for comfort foods, I often ask - why limit it to cold and dreary days? 🙂 Tasty foods should be had all year round right?

    If you never heard of bangers and mash, it is a traditional dish from United Kingdom made of sausages, mashed potatoes and smothered with gravy and it's absolutely delicious.

    Personally, I think comfort foods should be easily eaten with one utensil and served in one bowl and usually wrapped in a cozy blanket in front of the TV. Sausages can be unwieldy and usually need to be cut or bit off piece by piece - and then there's that fear of the initial bite where hot grease can potentially squirt out and burn your face (ouch?) so I decided to muck around with the classic bangers and mash recipe to make it easier to eat. 😛 The result? Deconstructed bangers and mash with bite-sized sausages over a roasted garlic mashed potato smothered in a beer and onion gravy! 🙂

    Deconstructed bangers and mash in a bowl on a wooden table

     

     

    INGREDIENTS FOR BANGERS AND MASH

    All ingredients for this bangers and mash recipe can be found at your local grocery store.

    Garlic mashed potatoes ingredients mise en place

    For the mashed potatoes, I used milk however if you want to go the healthier route you substitute this for chicken broth but it will be slightly less creamy.

    I switch up my potatoes when it comes to mashed potatoes. To be honest, I haven't found a type that really stands out! For this recipe, I used russet potatoes but please let me know your preference because I can't seem to tell the difference in flavor! 🙂

    Sausages and gravy ingredients mise en place for bangers and mash

    For the sausages, anything goes. Usually, I like to keep it to simple pork sausage.

    For the gravy, we used a dark beer to give it a bit more flavor. (Stouts, Porters or any dark beer.) However, depending on how dark and strong the beer is, it may give the gravy a bit of a bitter kick. To reduce the bitter kick, we added ¼ to ½ teaspoon of maple syrup.

     

     

    ROAST THE GARLIC FOR THE MASHED POTATOES

    Roast garlic is always something good to have on hand because it's such a versatile ingredient to have but sometimes when I know I won't be using any roast garlic for the next week or so it seems wasteful to roast whole garlic bulbs. For days where I just need a few roasted garlic cloves, I will only roast the individual bulbs and yes oddly although people never mention it, it actually works! 🙂 It uses the same method of oiling the garlic, but the main difference is you don't put it in for as long and you need to occasionally check on it so they don't burn.Garlic being coated in oil in prep for roasting for the mashed potatoesGarlic cloves individually roasted for garlic mashed potatoes

    SUPER-DUPER EASY WAY TO PEEL BOILED POTATOES

    Peeling potatoes is not fun, but there is an easy work way to do it! The trick is to leave the skin on while you are boiling the potatoes. Once the potatoes have finished boiling and you can easily insert a knife into it, bring it over to the sink and drain it and then submerge in cold water. While it is submerged, score around the skin and make a ring around the whole potato and put it back in the cold water and wait for about 5 minutes. Once the potato starts to cool off a bit in the water the skin will peel back easily!

    Cooked potatoes, scored with a knife and soaked in cold water to make it easier to peel for bangers and mash

    Peeling back the skin of the potatoes once it has been soaked in cold water

    MASH THE GARLIC AND BUTTER RIGHT INTO THE POTATOES DIRECTLY

    Yup! It's much easier to do it this way. You may need to re-heat the potatoes if you like them piping hot with gravy - it tastes better piping hot anyways right? 🙂

    Mashing the garlic mashed potatoes with butter and roasted potatoesGarlic mashed potatoes in a bowl to display textures

    BITE-SIZED SAUSAGES MAKES IT EASIER (AND COZIER) TO EAT

    Whenever I have bangers and mash is such a cozy dish that I usually don't like using a fork and knife to cut the sausage whenever I am eating it because I'm usually tucked into blankets or in front of a TV. My utensil of choice is a spoon for this dish, so I like to cut the sausage up into bite-sized pieces. You can cut the sausage into bite-sized pieces as-is, or you can peel off the skin - both work and taste good.Sausage with casing peeled off for bite sized sausages for bangers and mash

    Cooked bite sized sausages for bangers and mash in a cast iron skillet

    LOOKING FOR MORE COMFORT FOODS? YOU MIGHT LIKE THESE!

    • Wonton Noodle Soup
    • Easy Creamy Congee Recipe
    • Tomato and Egg Stir Fry (Chinese Style)
    • Cheesy Caramelized Onion and Miso Savory Oatmeal

    Deconstructed bangers and mash closeup

    DID YOU MAKE THIS BANGERS AND MASH RECIPE?

    If you made this bangers and mash recipe leave me a comment to let me know how it went! I also want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!
    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Bangers and Mash (Deconstructed) + Stout & Onion Gravy

    Deconstructed bangers and mash with bite-sized sausages over a roasted garlic mashed potato smothered in a beer and onion gravy
    Print Pin Share Email Rate Save Saved!
    Course: Main
    Cuisine: British
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    3 Servings
    5 from 16 votes

    Recipe Notes

    • If you are a traditionalist, you don't need to remove the sausage from the casing. You can pan fry the sausage whole and cut them into small pieces before serving.

    Ingredients
     

    Roasted Garlic Mashed Potatoes

    • 4-5 medium potatoes
    • 4-5 cloves garlic
    • 2 tablespoons butter
    • 3-4 bay leaves
    • 1 cup milk
    • salt (to taste)

    Sausage & Gravy

    • 3 sausages
    • 1 onion
    • 2 ½ cup beef stock
    • ½ cup dark beer (stouts, porters , or dark)
    • 1 tablespoon soy sauce
    • ½ teaspoon maple syrup
    • 1 tablespoon + ¼ teaspoon corn starch
    • 1 tablespoon + ¼ teaspoon cold water
    Prevent your screen from going dark

    Instructions
     

    Roasting the Garlic

    • Separate the cloves but don’t peel it. Leave it in it’s skin. (Make sure the garlic cloves are similar in size, else the smaller ones get burnt.)
    • Coat the garlic in oil.
    • Set the oven to 400F (204C)
    • On a cookie sheet with parchment paper, put the garlic in and roast it. I keep it in for 10 minutes for smaller cloves and 15-20 minutes for larger cloves but check at the 10 minute mark to see if it has browned and soften before adding extra time to it since ovens and garlic sizes vary. You'll know it's down when it is golden brown.
    • Once the garlic is cool enough to handle, peel the skins off and remove the hard nubs on the bottom end (Those are not always fun to eat.) and set aside.

    Peeling & Mashing the Potatoes

    • Scrub the potatoes to remove the dirt.
    • In a large pot, add in bay leaves and the potatoes
    • Add enough water to the pot to cover the potatoes and a dash of salt
    • Set the stove to medium high heat and cook the potatoes for 30-40 minutes. (This will vary depending on the size of the potatoes. (You’ll know it’s done when you can insert a knife into it smoothly and it doesn’t feel like a crunchy apple in the middle.)
    • When the potatoes are done, drain the water out of the pot.
    • If you are peeling the potatoes, do it now. (Detailed instructions on how to easily peel it is on the blog post)
    • In a bowl, combine the roasted garlic, milk, butter and potatoes and start mashing! Mash it lots for a creamier mashed potato – Mash it less for a chunky rustic mashed potato!
    • Add salt to taste (not too much, the gravy has salt too! :)) and set the mashed potatoes a side for later.

    Sausage & Gravy

    • With a sharp knife, make a slit down the sausage and remove the meat and break it up into small pieces. Discard the casing.
    • In a large skillet pan, set the stove to medium high heat and cook the sausage for 20 minutes or until cooked through and brown.
    • Once the sausage is done, remove the sausage from the pan and set aside. Leave the drippings in the pan.
    • Add the onions into the pan and set the stove to medium low heat. Cook this down until it is brown and caramelized. It should take about 15 minutes.
    • In a small bowl, combine the cornstarch and cold water and mix well, add it to the beef stock and stir
    • Add in the beef stock, soy sauce and beer and cook it let it simmer for about 5-10 minutes to allow the flavours to meld.
    • Add in the maple syrup
    • In a bowl, combine the potatoes, sausage and gravy and dig in!

    Nutrition

    Serving: 1Serving | Calories: 715kcal | Carbohydrates: 59g | Protein: 23g | Fat: 43g | Sodium: 1381mg | Sugar: 8g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

     

     

    More Comfort Food Recipes

    • Thai Basil Chicken (Pad Krapow Gai)
    • Chinese Scrambled Eggs and Shrimp
    • Sweet and Sour Chicken
    • Chinese Stir-Fried Ketchup Shrimp

    Reader Interactions

    Comments

    1. Donna Daszkiewicz says

      January 18, 2023 at 4:08 pm

      5 stars
      This turned out very good. Never have I put the bay leaves into the water for boiling potatoes; I didn't think there would be much flavor, but was I so wrong, so thanks for that! I really like the corn starch instead of flour for the gravy because it retains the beautiful dark glossy color. To save time, I tried to cook the onions with the sausages, but that was a mistake as they cooked down beyond caramelized and were lost in the gravy, so no shortcuts next time (that'll be tonight}. There are many steps albeit they are all simple and essential. Thank you for an easy to follow recipe that passes the test for a 'Picky Eaters Society' that resides with me.

      Reply
      • Joyce Lee says

        February 03, 2023 at 1:55 pm

        Hi Donna,
        Thanks for making my day! I'm always so glad when my tips help out and I'm so happy to hear that this turned out for you and that you liked it!

        Reply
    2. Brandi says

      December 04, 2022 at 7:19 pm

      5 stars
      Turn out great!

      Reply
      • Joyce Lee says

        December 20, 2022 at 1:38 pm

        Hi Brandi!
        That's so awesome to hear! I'm so happy this turned out for you!

        Reply
    3. Anne says

      October 30, 2021 at 9:11 pm

      When do you add the soy sauce?

      Reply
      • Joyce Lee says

        November 02, 2021 at 2:12 pm

        Hi Anne!
        Thanks for catching this! I add the soy sauce when I add in the beef stock and beer. I updated the recipe card with this information.
        Thanks again for letting me know and catching this!

        Reply
    4. elsa says

      October 29, 2020 at 1:39 pm

      What kind of sausage did you use in the recipe?

      Reply
      • Joyce Lee says

        November 24, 2020 at 2:59 pm

        Hi Elsa!
        I usually use fresh pork sausages at my local grocery store for this recipe. Sometimes I use the fresh honey garlic sausage but when I'm feeling like more spiciness I will use the fresh spicy Italian sausages! You can use any type of sausage, but it helps that it is fresh if you want to be able to remove it from the skins. If you don't like the extra flavor from the sausages, then you can also just go for the plain fresh pork sausages as well.
        Hope that helps!

        Reply
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