Bangers and Mash + Stout and Onion Gravy (2024)

Course: Main

Cuisine: British

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

5 from 25 votes

Made with ♡ by Joyce Lee

• 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.

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

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.

  

Boiling 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.

(Optional) Peeling the Potatoes

• Cut the potato skin around the potato.

• Put the slit potato in a bowl of cold water for 5 minutes. The skin will start to separate from the potatoes.

  

• Peel the potatoes by gently pulling apart the skin.

  

Mashing the Potatoes

• 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.

  

Pan Fry the Sausage

• 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.

Make the Onion Gravy

• Add the onions into the pan and set the stove to medium low heat. Cook them with the pan drippings for 15 minutes until they are brown and soft.

• In a small bowl, combine the cornstarch and cold water and mix well. Pour the cornstarch slurry into into the beef stock and stir until everything is combined.

• Add in the beef stock, soy sauce and beer into the pan with the onions and stir it until the gravy thickens. 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!