Bangers 'n Mash Casserole

"Pub-Grub on the go! You'll be the hit of the office! Developed this recipe as an entry into RZ Craze E #5 contest and came in first place!"
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Papa D 1946-2012
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Nif_H photo by Nif_H
photo by Nif_H photo by Nif_H
photo by Nif_H photo by Nif_H
Ready In:




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

Questions & Replies

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  1. We loved this recipe. I did change a couple of things: I used unsweetened organic apple juice instead of beer only because I didn't have any beer on hand and didn't want to use just water. I also had no mustard seeds so tossed in a bit of ground mustard instead - next time I will ensure I have the seeds to be more authentic. This was delicious. It has a richness to it that contrasts the tang of the vinegar in a lovely way. Thank you.
  2. What a fun recipe! Loved the mustard in the potatoes and brats. The onions turned out really sweet and complimented the bratwurst very well. My red onion was huge, so I did not use the amount called for. I cooked the onions a bit before adding the bratwurst so they would be tender. Turned out delicious. Thanks for sharing! Made for PRMR tag game.
  3. 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.
  4. First rate Pub-Grub! It brings a whole different class to bangers & mash! Thnx for sharing your recipe, Wench! Made for the Voracious Vagabonds of ZWT 6.
  5. Well, if this is the kind of grub you're served at your local pub, I'm hanging out with you from now on! This is absolutely wonderfully flavored with the mustard in the mash and the mustard seeds in the sausages. Brilliant! Thanks for posting. It's going to be a dish I'll be making again.


"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
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