Tommy Moloney’s Bangers and Mash with Red Onion Gravy


Try this winning combination and use Tommy Moloney’s premium sausages to make Tommy Moloney’s Jumbo Sausage (Bangers) and Mash with Red Onion Gravy.


  • 1 pack of Tommy Moloney’s Jumbo Sausages or “Bangers”
  • 2 large onions
  • 1 glass of red wine
  • 1 pack of frozen mashed potatoes
  • 2 tablespoons of plain flour
  • A few sprigs of Thyme
  • 500 ml of beef stock


Step 1:

Preheat the oven to 400°F.  Bake the Tommy Moloney’s sausages in the oven for 20 minutes, turning them over once halfway through.

Step 2:

While the sausages are in the oven, begin preparing the mashed potatoes by following the instructions on the pack.

Step 3:

Slice the onions and fry them in a little bit of olive oil over medium heat for 15 minutes, stirring occasionally. Turn the pan’s heat up and cook for 2 more minutes and do not stir.

Add one glass of red wine and simmer for about 5 minutes.

Step 4:

Turn the heat down to medium, stirring in 2 tablespoons of plain flour. Cook this for one more minute. Add a few sprigs of thyme and pour the beef stock gradually. Simmer for 5 minutes.

Step 5:

Place the sausages into the mash and pour over the onion gravy. Serve immediately.

Tip: You may want to grate some white cheddar cheese on top.