Bangers and Mash – browned sausages served over a bed of fluffy mashed potatoes and then covered in a savory onion gravy made from sausage drippings. A simple recipe that will quickly become a St. Patrick’s day tradition.
St. Patrick’s day is a pretty big deal in our family, it’s a time when we get to celebrate our families heritage. My great grandmother and grandfather are from Ireland, County Mayo, the northern part of Ireland on the west coast. They left Ireland in 1902 and moved to Canada, Montreal, which is where both my grandmother and mother were born. Over the years, one by one, my whole family has earned their citizenship and became Americans.
It is because of these close ties to Ireland that my family makes such a big fuss over the holiday. It’s our way of honoring our history while celebrating our future as Americans. There is no better way to celebrate than with some traditional Irish pub food and beer.
Bangers and Mash Key Ingredients
Bangers (sausage): It’s very difficult to find English or Irish sausage where I’m at, so I substitute it with a flavorful pork sausage, like brats. The brats have a lot of flavor, like the English and Irish sausage, which makes the gravy more flavorful. Do you know why they’re called bangers? When they cook the liquid “pops” (bangs) out of the casings.
Potatoes: For the best mashed potatoes use either Russets or Yukon Gold. These starchy potatoes taste the best and make the smoothest, fluffiest mashed potatoes.
How to make Bangers and Mash
Step 1: In a large skillet, heat oil over medium-high heat. Add sausage,cook until it is cooked through and brown. Remove sausages and set aside.
Step 3: Sprinkle the cooked onions and garlic with flour and mix well. Slowly stir in broth, stirring constantly until it thickens. Season with salt and pepper.
Step 4: Serve the gravy over mashed potatoes and sausage, along side some cabbage or peas.
Variations to the Recipe
Another way that the sausage can be served is by placing the sausage on a bun and topping it with caramelized onions. The potatoes can be roasted or fried instead of mashed. You can also add some flavor to the sausage by cooking it in Guinness beer.
Traditional St. Patrick’s day meals are typically served with potatoes and cabbage. With that in mind I like to serve extreme cabbage with our bangers and mash for St. Patrick’s day. This cabbage is very addicting, so you’ll want to make a lot.
Mashed Potatoes – store in an air-tight container in the refrigerator for 3-5 days. To reheat place potatoes in a microwave-safe dish and microwave at 50% power, stirring occasionally until heated through.
Sausage – refrigerate in a shallow air-tight container for 3-4 days. To reheat, boil a pan of water, remove from heat, add cooked sausage, cover and let stand 10-15 minutes.
Tools Needed (May Include affiliate links)
- 1 tablespoon oil
- 4 sausage (English, Irish or brats)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons ail-purpose flour
- 2 cups beef stock
- salt, to taste
- pepper, to taste
- In a large skillet, heat oil over medium-high heat. Add sausage cooking until cooked through and brown. Remove sausages and set aside.
- Lower heat to medium, add onion and garlic and cook until browned.
- Sprinkle the cooked onions and garlic with flour and mix well. Slowly stir in broth, stirring constantly until it thickens. Season with salt and pepper.
- Serve the gravy over mashed potatoes and sausage, along side some cabbage or peas.
- The gravy will thicken as it cools, so cook the gravy until it is slightly thinner than what you actually want.
- To add additional flavor and insure that the sausage is cooked through, boil the sausage in beer for 5-7 minutes before browning.
What do you serve for dinner on St. Patrick’s day?
✔ Avoid using lean sausage, it won’t provide enough fat or juices to make a flavorful gravy.
✔ The gravy will thicken as it cools, so cook the gravy until it is slightly thinner than what you actually want.
✔ To add additional flavor and insure that the sausage is cooked through, boil the sausage in beer for 5-7 minutes before browning.
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