Description
Juicy pork sausages served over creamy mashed potatoes and finished with rich onion gravy — a cozy Irish pub favorite made at home.
Ingredients
Bangers
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2 pounds pork bangers or mild pork sausages
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2 tablespoons vegetable oil, divided
Mashed Potatoes
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2¼ pounds Yukon Gold potatoes, cut into 1-inch pieces
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¾ cup milk, heated
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3 tablespoons butter, melted
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1½ teaspoons coarse salt
Onion Gravy
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2 small yellow onions, halved and thinly sliced
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1 tablespoon butter
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1 tablespoon all-purpose flour
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¼ cup red wine
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1¼ cups reduced-sodium beef broth
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Salt and black pepper, to taste
Instructions
Preheat oven to 400°F. Line a rimmed baking sheet with foil. Toss sausages with 1 tablespoon oil and arrange on the sheet. Bake for 20 minutes, turning halfway, until golden brown and cooked through. Set aside.
Add potatoes to a large saucepan and cover with water by 2 inches. Bring to a boil, then reduce heat and simmer for 12 minutes or until tender. Drain well and mash. Stir in warm milk, melted butter, and salt until smooth. Cover and keep warm.
Heat remaining oil in a saucepan over medium heat. Add onions, cover, and cook about 20 minutes until caramelized, adding ½ cup water halfway through. Stir in butter, then flour and cook 1 minute. Add wine and cook until nearly evaporated. Pour in broth and simmer 5 minutes until thickened. Season with salt and pepper.
Spoon mashed potatoes onto plates, top with sausages, and generously ladle onion gravy over everything. Serve hot.
Notes
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Yukon Gold potatoes create the creamiest mash without cream
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Slow-cooked onions give the gravy its rich, pub-style depth
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Sausages can be baked ahead and rewarmed before serving
- Prep Time: 20 MINS
- Cook Time: 40 MINS
- Category: DINNER | PORK | SAUSAGE
- Method: BAKED, STOVETOP
- Cuisine: IRISH INSPIRED, PUB FOOD