In Germany, Christmastime is not complete without these straightforward cut-out sweets. Children, in particular, love to help cut out colorful shapes, then decorate and consume these tasty cookies that maintain their shape.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 4 links pork sausage
- 2 pounds potatoes, peeled and cubed
- ¼ cup butter
- 2 tablespoons milk (Optional)
- 1 teaspoon dry mustard powder
- salt and ground black pepper to taste
- 1 tablespoon butter
- 2 large onions, chopped
- 6 cups beef broth
- 2 cups red wine
Instructions
- Preheat the oven to 200 degrees F (95 degrees C).
- Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
- Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
- Serve sausages with mashed potatoes; pour onion gravy on top.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 1414 mg |
| Sugars | 6 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
So tasty! I made it for my son-in-law for his birthday at his request. He had fallen in love with the dish in an Irish Pub. He said this recipe took him right back there. It was my first time having the dish… really enjoyed it.
My local butcher had a 12 pack of “Irish whiskey Bangers.” I just had to buy them to try this recipe…which is really good!! I agree with reviewer Shere Rolo that you should start your potatoes first, followed by the onions/onion gravy shortly thereafter. I thought the amount of liquids were excessive given the recipe of 4 sausages. I was making 6 “bangers” and still decided at the last min to reduce liquids by half (1c red wine, 3c beef broth). While I tried to stay true as possible to the thin gravy, just before adding the wine/broth, I added 2 TBLS of flour to the cooked down onions – almost like making a roux. Now, 2 TBLS is hardly going to produce a thick gravy when mixed with 4c of liquid but as the gravy cooked down, it did help thicken a little. The onions gravy is phenomenal! The mashed potatoes really good and heck! The whiskey sausages I bought were wonderful! All combined; a really great meal. Would make again! Thank you wsf!
Made this with 1/2 the gravy and with leek /pork sausage. Served it with roasted cabbage. Truly amazing. Will make this on every St Patrick’s Day!
The “gravy” tastes nothing like a propper bangers and mash gravy. The red wine does not “add depth”. It gives it a red wine flavor like a bland french sauce. Flour is a must to be a true “gravy”. Overall, it’s eatable, but it tastes nothing like propper bangers and mash that you would get at a pub in ireland or england. Very disappointed given the time and effort (and waste of wine).
Good, but the recipe timing is all off. Better to start the onions in a pan and the potatoes in a pot AT THE SAME TIME. While they are cooking, then cook the sausage. Otherwise you will be waiting 20 minutes AFTER the sausage and potatoes are done for the onions to cook!
Holy moly… great recipe! I roasted a big package of Italian sausage ( 16 links) in the oven till browned while making the potatoes & gravy on the stovetop! I halved the gravy and had plenty for the 3 of us. The gravy is SO GOOD as written, per preference I added 2 cloves of garlic. Served with green beans from the garden. My family raved about this recipe, thank you for submitting it!
Very easy recipe! The gravy had me worried as i never made this kind before but it was super easy and delicious! I followed the base recipe but added a few tweaks. 1/2 Recipe: For the mash: *added garlic powder to taste (about .5 tbls) *used about a 1.5 tbs lt. mayo over milk cause i had no sour cream which is my preference. (It worked!) *added 0.25 cup Irish cheddar *some dried parsley for color For the gravy Followed the recipe to the letter, but I do like a bit thicker gravy so stirred in a corn starch slurry… just a bit to thicken it up.
Instead of beef broth, I used an envelope gravy mix, for thicker gravy. Loved this! I’m definitely adding this recipe to my favorites.
Pretty solid… Salt and peppered throughout… cooked the sausage and then seared the onions in the same pan before deglazing with the wine and broth. Added a bit more butter to finish the sauce right before serving…
I loved it! Made this for my 60th birthday and had a fruity banger to drink with the meal!
Loved it. Easy and Tasty.
I made this for our family Sunday dinner. It is delicious and everyone loved it. Highly recommend.
This was absolutely delicious, the only change I would make next time around is that the amount of gravy is about twice as much as what we needed for this amount of sausage and potatoes. Definitely use authentic bangers if you can find them, instead of bratwurst or another sausage – the breadcrumbs make all the difference in the world in the both the texture and flavor of the dish.
I followed other reviewers who recommended thickening up the gravy with a little bit of cornstarch! Yummy!
Made this for St. Patrick’s Day. Had high hopes because of all the positive reviews. Followed recommendations in other reviews to add mushrooms and cornstarch to the gravy. Also subbed red wine vinegar for the red wine. Gravy was still pretty thin and my family didn’t like it. General consensus was the bangers were good and the potatoes were good, but the gravy we would definitely pass on.
I didn’t have the wine, but it was still delicious. I would add some flour to the gravy next time to thicken it a bit.
Made with Johnsonville brats. Yummy recipe.
Followed most of the directions. The deviations were doubling the bangers and making half the gravy. It was excellent! I will make this again!
Yum! I halved the beef broth and red wine and still had more than enough. My kids liked the bangers which is saying something because they are incredibly picky eaters. Very good flavor!
Delicious!! Followed recipe, used bratwurst, so flavorful. We added a side of peas as we love to eat mashed potatoes with peas. The gravy is thin, but lots of flavor. I did the gravy in the large cast iron I browned the brats in, so the gravy picked up all those browned bits at the bottom, and my family just loved it. Thank you for this wonderful recipe
Perfect easy dinner