Irish Bangers And Mash

Name: Irish Bangers And Mash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Irish
Ingredients: 3 pounds Yukon Gold potatoes, peeled and cubed; ¼ cup butter; ¼ cup heavy cream; ¼ cup sour cream; 1 teaspoon dry mustard powder; Salt and pepper to taste; 8 links pork sausage (not breakfast sausage), I used Johnsville Brats; 1 tablespoon bacon fat, butter, or oil; 1 tablespoon butter; 2 large onions, sliced thin; ¼ teaspoon dried thyme; 6 cups beef broth; 1 cup Guinness beer; 1 cup dry red wine; 2 tablespoons Worcestershire sauce; 1 tablespoon corn starch mixed into 2 tablespoons water to make a slurry.; 10-12 ounce package of frozen peas; 1 tablespoon butter; 2 teaspoons garlic powder; Salt and pepper to taste.

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Irish Bangers And Mash is the kind of belly-warming comfort food that makes St. Patrick’s Day something to look forward to! Sausages in a caramelized onion and Guinness gravy are served over fluffy mashed potatoes, with a side of garlicky sauteed peas, combining all the classic Irish flavors in the most luscious way.

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I like to serve this dish with warm slices of Dutch Oven Irish Soda Bread and a sweet finish of boozy Irish Coffee and Raspberry Irish Stout Brownies.

Origin of Bangers And Mash

This is a classic dish of the British Isles. It got its name around the time of WWI, when there was a meat shortage, so sausages were made with cheap bread and fillers and water to stretch the meat. These sausages often burst, making a banging sound against the side of the pan, while cooking. Because of this sound, ‘bangers’ became the English slang term for the sausages. Mash refers to mashed potatoes.

Ingredients Needed

Potatoes – I like using Yukon Gold for their buttery taste, but Russets or even red potatoes would work well
Butter, sour cream, and heavy cream – all for flavor!
Dry mustard powder – I used Coleman’s Dry Mustard powder.
Salt and pepper
Pork sausage – look for a thick pork sausage link. Don’t use breakfast sausage.
Bacon fat – this is used to brown the sausages and get a lovely ‘snap’ of the casings. But you can use butter or vegetable oil as well.
Onions
Dried thyme
Beef broth – you can also use vegetable broth or mushroom broth.
Guinness beer – this adds the classic “Irish’ flavor. You could use more broth, but the flavor will not be the same.
Red wine – use a dry red wine. I used a Pinot Noir. You can use additional broth instead.
Worcestershire sauce
Cornstarch – to thicken the sauce
Frozen peas
Garlic powder

Steps To Make This Recipe

Make the mashed potatoes by boiling them, draining them, and mashing them with butter, sour cream, cream, salt, pepper, and dry mustard powder.
Brown the sausages in bacon fat, then keep warm in the oven.
In the same skillet, caramelize the onions, stir in the thyme, beef broth, wine, beer, Worcestershire sauce, and cornstarch slurry. Cook until thickened.
Add the sausages to the gravy and allow to simmer for 5 minutes.
Microwave the frozen peas, then saute them quickly in butter and garlic powder.
Serve by adding mashed potatoes to a shallow serving bowl. Add the sausages and onion gravy on top of the potatoes, keeping them to one side. On the other side, top the potatoes with the green peas.

Irish Bangers And Mash

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Author: Millie Brinkley
Total Time: 55 minutes
Yield: Serves 4

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Description

Irish Bangers And Mash is the kind of belly-warming comfort food that makes St. Patrick’s Day something to look forward to! Sausages in a caramelized onion and Guinness gravy are served over fluffy mashed potatoes, with a side of garlicky sauteed peas to combine all the classic Irish flavors in the most luscious way.

Ingredients

Scale

For the mashed potatoes:

3 pounds Yukon Gold potatoes, peeled and cubed
¼ cup butter
¼ cup heavy cream
¼ cup sour cream
1 teaspoon dry mustard powder
Salt and pepper to taste

For the sausages:

8 links pork sausage (not breakfast sausage), I used Johnsville Brats
1 tablespoon bacon fat, butter, or oil

For the gravy:

1 tablespoon butter
2 large onions, sliced thin
¼ teaspoon dried thyme
6 cups beef broth
1 cup Guinness beer
1 cup dry red wine
2 tablespoons Worcestershire sauce
1 tablespoon corn starch mixed into 2 tablespoons water to make a slurry.

For the peas:

10–12 ounce package of frozen peas
1 tablespoon butter
2 teaspoons garlic powder
Salt and pepper to taste.

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Instructions

Preheat the oven to 200 degrees.

For the mashed potatoes:

In a large saucepan over medium heat, place the cubed potatoes and cover them with cold water. Bring to a boil and cook the potatoes until tender – about 15 minutes.

Drain the potatoes in a colander and place them back into the saucepan.

Place the saucepan back on the stovetop over low heat.

Use a potato masher to mash the potatoes. Add ¼ cup of butter, cream, sour cream, mustard, 1 teaspoon of salt, and pepper. Mash until fluffy and smooth. Set aside.

For the bangers:

Meanwhile, while the potatoes boil, place a deep skillet over medium heat and melt the bacon fat, butter, or oil. Brown the sausages on all sides – about 5 minutes per side. Transfer the sausages to a casserole dish and place them in the preheated oven until needed.

Melt the tablespoon of butter in the same skillet that you’ve browned the sausage.

Add the onions and cook until they are translucent and beginning to caramelize – about 10 minutes. Stir in the dried thyme and cook another minute.

Whisk in the beef broth, Guinness, wine, and Worcestershire sauce. Bring the mixture to a boil. Stir in the cornstarch slurry. Allow the mixture to simmer until thickened and slightly reduced – about 15 minutes. Season to taste with salt and pepper.

Nestle the sausages into the sauce and turn to coat. Allow them to simmer for 5 minutes.