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David Venable's Bangers & Mash


This Irish and British favorite is perfect when you're looking for something rich and hearty. Enjoy on St. Patrick's Day and all year round!

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Rate this recipe 4.7/5 (35 Votes)
David Venable's Bangers & Mash 1 Picture


  • 4 pork sausages, such as sweet Italian
  • 1 tablespoon olive oil
  • 2 1/2 pounds potatoes, peeled and cubed
  • 3 tablespoons butter
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • salt and pepper, to taste
  • 3 tablespoons butter
  • 2 large onions, sliced
  • 2 tablespoons flour
  • 3 cups beef broth
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon gravy browning sauce
  • salt and pepper to taste


Preparation time 10mins
Cooking time 50mins


Step 1

To prepare the mash, place the potatoes in a saucepan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes.

Meanwhile, prepare the bangers. Heat the olive oil over medium heat in a large skillet. Cook the sausages, turning often, until golden brown and the juices run clear, 12 to 15 minutes. Set the sausages aside, remove the grease from the pan, and return the skillet to the stove.

When the potatoes are tender, drain off the water and add the milk, heavy cream, and butter. Mash until smooth and creamy. Season with salt and pepper. Keep warm.

To prepare the gravy, add the butter and onions to the skillet on the stovetop and sauté until soft and brown. Sprinkle in the flour, then add the beef broth, thyme, and gravy browning sauce. Bring to a simmer and stir until thickened, about 2 minutes. Add the cooked sausages to the skillet and simmer for 2 minutes more. Serve the sausages and gravy over the mashed potatoes.

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