Comforting Bangers Mash with Onion Jus

Bangers and Mash with dark beer onion gravy is super comforting. This British classic is all about easygoing vibes and cozy evenings. You've got juicy sausages, smooth buttermilk mashed potatoes, and a bold onion sauce punched up with stout.

The first time I whipped this up was on a wet Sunday. That sauce totally sold us, and now my family can't get enough—we double it every time.

Ingredients

• Sausages, like bratwurst: Grab about a pound, and the fresher the better—local butchers usually have the best
• Extra virgin olive oil: Makes them brown up really well—good oil matters for flavor
• Stout beer: Guinness is perfect but any deep, rich stout will add great depth to your sauce
• Potatoes: Go for big or medium ones, like Russets, for extra fluffy mash—make sure they're firm and smooth
• Butter: Must for silky mashed potatoes—European butters are super tasty
• Buttermilk: Lightens up your mash and adds freshness—check your dairy aisle for chill stuff
• Onion: Sliced up and slowly browned for extra sweet flavor—pick a large yellow onion
• Flour: Thickens the gravy, Type 405 works nicely
• Beef stock: Go strong—homemade is best or use a top-notch jarred one
• Salt and pepper: Grind fresh to level up the taste

Step-by-Step Directions

Plate it up:

Scoop the mash into the center of each plate, pile the sausages on top, and pour loads of onion gravy all over everything

Make the mash:

Boil peeled, chunked potatoes till they're soft, drain, throw in the butter and buttermilk, and mash it smooth. Taste and adjust the seasoning how you like

Finish the sauce:

Pour in the stout slowly and scrape any browned bits from the pot. Next, add the beef stock, bubbling everything gently for about ten minutes till your gravy is shiny and coats a spoon

Stir in flour:

Dust the browned onions with flour and stir it well. Toast it for a couple minutes so it loses that raw taste

Brown the onions:

Melt some butter in another saucepan, toss in those onions, and let them go for about eight minutes on medium heat till soft and golden—barely stir to caramelize best

Reduce the beer and brown up the sausages:

Let the beer bubble down in the pan so it clings to the sausages. Lower the heat and cover so they finish cooking through and get nicely colored all around

Sear the sausages:

Grab a big pan, heat up some olive oil, and brown the sausages on medium-high. Add the beer, put on the lid (leave room for steam), flip after five minutes, then let them cook a bit longer uncovered

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Good to Know

Packed with filling carbs, it'll keep you full for ages. You can totally swap the sausages for a veggie kind. Make-ahead friendly and works well as a double batch. This creamy mashed potato is my ultimate favorite. My grandma always pressed her potatoes through a ricer—that smell of fresh potatoes and melted butter at the table can't be beat.

Storage Hints

Leftover sausages and mash will stay good in the fridge for a couple days if you pop them in a sealed container. Keep the onion gravy in a separate jar. Reheat the sauce with a little stock if it's thick. For mash, add a splash of milk when warming up.

Easy Swaps

Want another kind of beer? Try a dark wheat or a light pale ale too. Any sausage you like totally works—even chicken or veggie ones are tasty. If you're out of buttermilk, just mix regular milk with a little splash of yogurt or lemon juice.

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Serving Ideas

For a classic touch, serve it just as is. Need something fresh? Throw in crispy green peas or some sautéed mushrooms. A sprinkle of fresh parsley's great, too. Goes really well with a cold beer or apple spritzer.

The Story Behind It

This dish got its start in England and became a go-to for working families. Bangers and Mash was always hearty, affordable, and easy to make. Nowadays, you'll spot it everywhere—from old-school pubs to big family parties. It's that rich gravy that makes it special!

Recipe FAQs

→ Which sausages work best?

Try coarse or smooth sausages—classic British-style or whatever you're into. Just pick your favorite kind.

→ Does it have to be stout?

Stout brings a strong flavor, but you can swap in any dark, malty beer you like.

→ Can you make this vegetarian?

For sure! Use veggie sausages and veggie stock. The sauce turns out great with stout and vegetable broth too.

→ What's the secret to extra creamy mash?

Add in butter and buttermilk. Mash them up really well and don't forget a good pinch of salt and pepper.

→ What sides go well here?

Peas, creamed spinach, or some pan-fried mushrooms are all awesome alongside this dish.