Bangers 'n Mash Casserole

Prep Time
Cook Time
Ready In

"Pub-Grub on the go! You'll be the hit of the office! Developed this recipe to enter a contest on another site and came in first place!"

Original recipe yields 7 servings


  • Serving Size: 1 (620.3 g)
  • Calories 820.2
  • Total Fat - 58.1 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 128.8 mg
  • Sodium - 1647.7 mg
  • Total Carbohydrate - 44 g
  • Dietary Fiber - 5.8 g
  • Sugars - 10.8 g
  • Protein - 26.8 g
  • Calcium - 136.6 mg
  • Iron - 2.1 mg
  • Vitamin C - 22.8 mg
  • Thiamin - 0.9 mg

Step 1

To prepare potatoes; cook the potatoes in water until tender, about 20 minutes. Once tender, thoroughly drain the water. Add sour cream, butter and prepared mustard; mash until smooth and creamy.

Step 2

While potatoes are cooking; prepare the sausages by pricking them several times with a kitchen fork. In sauce pan, bring the beer (or water) to a simmer over medium heat. Add the sausages and poach for 5 minutes. Removes sausages from pan and discard beer/water.

Step 3

Heat oil and mustard seed in large skillet over medium heat. Add the onions, sausage, salt and pepper. Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions). Remove sausages, slice into thirds and place in a casserole.

Step 4

Add flour to pan, stirring until well combined. Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes. Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens. Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.

Step 5

Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.

Tips & Variations

No special items needed.



I have to say this really exceeded my expectations! It was so good that all I had at the end of the meal was a dirty pan and spoon! I have added this to our mix of recipes to have on a regular basis. Who knew Irish food was so good!

review by:
(18 Mar 2013)

Papa_D "RIP" Forever in our Kitchen

Absolutely delicious! I used Johnsonville Irish O' Garlic Sausages, omitted the thyme, and used the left over beer in with the beef broth, also used a stone ground mustard in with the onions as I couldn't find mustard seeds, other than that made as written and the end result was an awesome full flavored meal that my friend and I thoroughly enjoyed last night to kick of the St. Paddy's weekend. this is a keeper and will be made often, Thanks! I can see why this took first place.

(17 Mar 2012)


Galley Wench we tasted why this recipe you created came in first place! I was going to use one tablespoon of mustard in the potatoes but so happy I didnt. The potatoes have a mild creamy mustard flavor and the french fried onions on top, yummy. Hubby bought Johnsonville Beer Brat's and I used two large red onions. My gravy didnt get as thick as I would have liked but it tasted very good. Liked the little bite of balsamic vinegar and next time might cut back to 1/2 teaspoon of sugar. This was a very enjoyable supper! Thank you for sharing with us GW! Made and reviewed for the Recipebook Tag Game.

review by:
(7 Dec 2011)