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 2: Lower heat to medium, add onion and garlic and cook until browned.
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.
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Bangers & Mash with Savory Onion Gravy
- 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.
- 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.
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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Bangers are a great idea for our Irish dinner too. We love them too. Happy St. Pat’s Day, Kippi #kippiathome
My kids are always torn between bangers & mash and corned beef and cabbage for their St. Patty’s day meal. This year I’m doing both because we are expecting a big gathering.
Bryony shaw says
Not even joking I need bangers and mash now #dreamteam
I’m with ya!
Donna Reidland says
Oh my! This looks delicious! Definitely pinning!
Claire Rocks says
Yummy! This is such a british classic! Love bangers and mash!
Sounds wonderful! Thank you for sharing the recipe at The Really Crafty Link Party. Pinned!
Jhuls | The Not So Creative Cook says
Whoa!! That’s one delicious meal! I love the idea of using the same pan to make the gravy. It really makes the gravy tastier! Thank you for sharing this lovely dish at Fiesta Friday party!
You can never go wrong making gravy with pan drippings!
Annette, 3 Little Buttons says
This was a favourite in our house when I was going up. There’s nothing like a good hearty bangers and mash supper to warm you through. Thank you for joining us for the #dreamteam linky.
Absolutely! It has always been a favorite in ours too!
Jean | Delightful Repast says
Love bangers and mash made with the wonderful “homemade” brats made onsite by my local family-run sustainable butcher shop. Love how beautifully brown you’ve made it. #BloggersPitStop
I’m lucky enough to have a son that makes amazing sausage.
I had a co=worker that simply loved this dish. I had no idea that it was called bangers and mash and yet I often made it. She was from England and promptly told me all about it thanks so much for sharing and helping me recall an old friend and boy what a great meal as well.
Like you I have fond memories of friends that are associated with food.
Rebecca - Glutarama says
You cannot beat bangers and mash…love this recipe and delicious lip smacking photos too
You really can’t, especially if you are lucky enough to find authentic Irish or English sausage.
Kay Shannon says
Thank you for sharing why the sausages are called “bangers”. That’s so cute! Pinned, and will have to give this a try sometime!
I thought it was cute too!