Ingredients
Scale
- 3 lbs Yukon or Idaho potatoes
- 2 bay leaves
- 1/4 cup cooking water
- 3 tbsp butter
- 1/4 cup whole milk (or more if needed)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 1 tsp garlic powder
- 8–10 pork sausages (or other preferred raw sausage, avoiding Italian or flavored)
- 2 tbsp canola oil for cooking
- 1 large Vidalia onion
- 3 garlic cloves, pressed
- 3 tbsp all-purpose flour
- 1/2 cup red ale
- 1 1/2 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- Salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Wash and cut the potatoes, then boil them in salted water with bay leaves.
- Drain and mash the potatoes with butter, milk, and garlic powder.
- Preheat a pan, add oil, and sauté the sausages until browned and cooked through.
- Sauté sliced onion in butter until caramelized, then add pressed garlic and flour.
- Incorporate red ale and beef stock, simmer to thicken, and season with Worcestershire sauce, sugar, salt, and pepper.
- Add sausages back into the gravy and simmer briefly.
- Serve Bangers and Mash hot, topping with sausage and gravy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose high-quality sausages for enhanced flavor.
For fluffier mashed potatoes, consider using a potato ricer.
Adjust seasonings to cater to personal taste preferences.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 5
- Protein: 25
- Cholesterol: 85