Irish sausages with onion gravy and mash is a comforting, pub-style meal of browned pork sausages, soft mashed potatoes, and savory onion gravy. Irish-style sausages are usually mild and tender; served with buttery mash, they make a straightforward supper that works with ingredients available in most supermarkets.
Ingredients
- 2 lb (900 g) floury potatoes, such as russets or Yukon Golds, peeled and cut into 1½-inch (4 cm) chunks
- 8 Irish-style pork sausages, about 1½ lb (680 g) total
- 2 medium yellow onions, about 10½ oz (300 g), peeled and thinly sliced
- 4 tbsp (57 g) unsalted butter, divided
- 1 tbsp (15 ml) neutral cooking oil
- 2 tbsp (16 g) all-purpose flour
- 1½ cups (360 ml) beef stock, preferably low-sodium
- 1 tsp (5 ml) Worcestershire sauce
- ½ cup (120 ml) whole milk, warmed
- 1 tsp (6 g) fine salt, divided, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tsp (5 g) Dijon mustard, optional
- 1 tbsp (3 g) chopped fresh chives, optional, for serving
Instructions
- Prepare the ingredients. Peel and cut the potatoes, slice the onions, measure the stock and flour, and warm the milk. This takes about 15 minutes. Put the potatoes in a large saucepan and add cold water to cover them by about 1 inch (2.5 cm). Stir in ½ teaspoon (3 g) of the salt.
- Cook the potatoes. Bring the saucepan to a boil over high heat, then lower the heat to maintain a steady simmer. Cook for 15–18 minutes, until the chunks are easily pierced with a knife. Avoid a violent boil, which can break up the potatoes before they are cooked through. Drain well and return them to the warm pan for a minute so excess steam can escape.
- Brown and cook the sausages. While the potatoes cook, heat the oil in a large, heavy skillet over medium heat. Add the sausages in one layer, leaving a little space between them; cook in batches if needed. Turn them every few minutes so they brown on several sides, cooking for about 15–18 minutes in total. Reduce the heat if they are getting dark before the centers are cooked. Check the thickest sausage with a food thermometer: the USDA FSIS safe minimum for ground meat is 160°F (71°C). Transfer cooked sausages to a plate and tent loosely with foil. Do not prick them, because the juices can escape and leave them dry.
- Make the onion gravy. Keep the skillet over medium-low heat and add 2 tablespoons (28 g) of the butter. Add the sliced onions and cook for 7–9 minutes, stirring often, until soft and golden at the edges. If the pan looks dry or the onions begin to catch, add a tablespoon of water and lower the heat. Sprinkle in the flour and stir for 1 minute to coat the onions and cook away the raw-flour taste.
- Simmer the gravy. Pour in the stock gradually, stirring and scraping the browned bits from the bottom of the skillet. Add the Worcestershire sauce and optional mustard. Bring the mixture to a gentle simmer and cook for 4–6 minutes, stirring occasionally, until it lightly coats a spoon. Taste before adding the remaining ½ teaspoon (3 g) salt; stock and sausages can already be salty. Add pepper to taste. Return the sausages to the skillet for a minute or two to warm through, turning them in the gravy.
- Mash and serve. Add the remaining 2 tablespoons (29 g) butter and the warm milk to the drained potatoes. Mash until smooth or leave a few small lumps, as you prefer. Season with the remaining salt as needed and a little pepper. Spoon the mash onto plates, add the sausages and plenty of onion gravy, and scatter with chives if using. The potatoes and gravy can be finished while the sausages cook, so the meal takes about 30 minutes of cooking time once the ingredients are prepared.
Tips
- Choose the right sausage. Irish-style pork sausages, sometimes sold as Irish bangers, are a good fit: they are generally mild and finely textured. The exact seasoning varies by maker and region, so there is no single fixed formula. If you cannot find them, use mild pork breakfast links or another mild pork sausage. Strongly sage-seasoned links will give the meal a more pronounced, less traditional flavor.
- Keep the pan at moderate heat. Sausages browned too quickly may still be undercooked in the middle. Turn them regularly, adjust the heat as needed, and use a thermometer rather than judging doneness by color alone. If the skillet is crowded, cook in batches so the sausages brown rather than steam.
- Make smooth gravy without lumps. Stir the flour into the softened onions before adding liquid, then pour the stock in gradually while stirring. If the finished gravy is thicker than you like, loosen it with a splash of stock or water. If it is thin, simmer it a little longer; it will thicken slightly as it stands.
- Adjust the mash to the potatoes. Floury potatoes tend to make a light mash, while waxier potatoes are creamier and can become gluey if worked too hard. Drain them thoroughly, let steam escape, and mash just until they reach the texture you want. Add milk a little at a time if your potatoes need less than the full amount.
Serving Suggestions
Serve this meal hot, with a generous spoonful of gravy over both the sausages and the mash. A green vegetable provides a simple contrast: try steamed peas, buttered cabbage, green beans, or broccoli. For a more old-fashioned plate, serve it with carrots or sautéed kale. A little chopped parsley or chives adds freshness, but the dish is complete without a garnish.
If you are serving several people, keep the mash warm in its covered saucepan over very low heat, stirring once in a while and adding a splash of warm milk if it firms up. Keep the sausages in the gravy off the heat once they are hot, rather than letting them simmer hard; prolonged bubbling can make them split or dry out. Put extra gravy in a warmed jug so everyone can add more at the table.
Variations
Use pork and beef stock. Beef stock gives the gravy a deeper, more robust flavor. Chicken stock also works and makes a lighter gravy. If using vegetable stock, choose a savory one and taste before adding salt, since salt levels vary considerably between cartons and homemade stocks.
Add a splash of stout. For a darker, more malty gravy, replace ¼ cup (60 ml) of the stock with stout. Add it after the flour, let it bubble for a minute, and then add the remaining stock. The stout gives the sauce a slightly bitter, toasted note, so use a modest amount and taste as it simmers.
Change the mash. Replace up to half the potatoes with peeled, chopped parsnips for a sweeter, earthier mash, or stir in ½ cup (40 g) finely grated mature cheddar. For a dairy-free version, use plant-based butter and warm unsweetened oat milk; the mash will be less rich, and the gravy should be made with oil instead of butter.
Make it with vegetarian sausages. Brown plant-based sausages according to their package directions and use vegetable stock for the gravy. Since vegetarian sausages vary in texture and cooking time, avoid assuming they need the same time or temperature as pork sausages. Keep them separate until serving if they soften quickly in gravy.
Storage and Reheating
Refrigerate cooked sausages, gravy, and mash within 2 hours of cooking, preferably in separate shallow, airtight containers. They keep for 3–4 days in the refrigerator. For longer storage, freeze the sausages and gravy for up to 2–3 months; the mash can also be frozen, although its texture may be a little softer or grainier after thawing. Thaw frozen portions in the refrigerator before reheating.
Reheat only the portion you plan to eat. Warm the sausages and gravy in a covered saucepan over low heat, stirring the gravy and adding a splash of water or stock if it has thickened. Reheat mash in a saucepan over low heat or in the microwave, stirring partway through and adding a little milk if needed. Stir and check the center of the food with a thermometer; leftovers should reach 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
What are Irish sausages?
Irish sausages are typically mild pork sausages with a fine, tender texture, though recipes and seasoning vary. The name may refer to sausages made in Ireland or to an Irish-style sausage sold elsewhere. If the specific kind is unavailable, mild pork breakfast links are a practical substitute.
Can I bake the sausages instead of frying them?
Yes. Arrange them with space between each link on a rimmed baking sheet and bake at 400°F (200°C), turning once, until browned and cooked through. Timing depends on their thickness, so check the center of the thickest link with a thermometer and make sure it reaches 160°F (71°C). Make the gravy in a skillet while they bake.
Can I make the onion gravy ahead?
Yes. Make it up to 2 days ahead, cool it, and refrigerate it promptly. Reheat gently in a saucepan, stirring in a little stock or water if it has thickened. Cook the sausages on the day you plan to serve them, or reheat already-cooked sausages in the gravy until the leftovers reach 165°F (74°C).
Why did my gravy turn out lumpy?
Lumps usually form when flour meets liquid unevenly. Stir the flour into the onions and butter first, then add stock gradually while whisking or stirring. If lumps remain, strain the gravy or briefly blend it before returning it to the pan. Avoid adding a large amount of cold stock all at once.
What can I use instead of all-purpose flour?
For a gluten-free gravy, use a certified gluten-free all-purpose flour blend in the same amount, or stir 1 tablespoon (8 g) cornstarch into 1 tablespoon (15 ml) cold water and whisk that slurry into the simmering stock. Cornstarch makes a glossier gravy; add it gradually and simmer briefly until the sauce thickens.
Can I prepare the potatoes in advance?
You can peel and cut the potatoes a few hours ahead and keep them submerged in cold water in the refrigerator. Drain and refill with fresh water before cooking. For the best texture, mash them shortly before serving; if you do make the mash earlier, refrigerate it within 2 hours and reheat it thoroughly with a little extra milk.
Related
- Irish Stew for a Crowd: A Big-Batch Recipe
- Irish Dinner Recipes: Beef and Guinness Stew
- Irish Recipe Books: A Traditional Soda Bread Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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