Irish Pub Grub~ Bangers and Mash

If you’ve been following A Spicy Perspective, you may have noticed my fondness of quotes. In honor of Saint Patty’s Day this Wednesday, I’ve listed a few Irish sayings that I think show true cultural personality!

May the enemies of Ireland never eat bread nor drink whiskey,
but be afflicted with itching without the benefit of scratching
An Irishman is never drunk as long as he can hold on to one blade of
grass and not fall on the face of the earth.
May you be in heaven 1/2 hour before the devil knows you’re dead.
May those who love us, love us.
And for those who don’t love us,
May God turn their hearts.
And if he can not turn their hearts,
May he turn their ankles,
So we may know them by their limping.

My husband and I have a Saint Patrick’s Day tradition that we have kept over the last ten years of marriage. We wear our Notre Dame sweat shirts (hubby’s a HUGE fan) and go to an Irish pub for lunch. I’ll be the first to admit it’s a corny little ritual…but we always look forward to it!

Irish food is often thought of a bland because the most common dishes are prominently potatoes and cabbage. Traditional Irish cuisine usually falls under two categories: farmer fair and pub grub. With humble roots, Irish dishes do tend to be simple, but can be quite flavorful and comforting. This week I hope to introduce you to a few Irish dishes that can hold their own on the dinner table.

One of the most familiar Irish dishes is Bangers and Mash. This consists of Irish style pork sausage links and rustic “smashed” potatoes. I like to pump up the flavor in this dish by boiling the bangers in beer and adding whole-grain mustard and dubliner cheese to the mash. For the beer, choose something you would drink because the gravy will have a concentrated beer flavor. If not a beer drinker–choose a light beer or substitute beef stock.  Dubliner cheese melts smoothly and has bold flavor. It combines the sharpness of aged cheddar and the nutty essence of swiss or parmesan cheese. If you can’t find it–substitute any good melting cheese.

Hopefully this dish will get your Irish eyes a’smiling!

Preparation:

Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer another 10 minutes—until fork tender.

Drain the potatoes and add the butter and milk. Smash the potatoes will a potato masher (or a large spoon or ladle). Once you’ve reached the desired consistency, stir in the cheese and mustard. Salt and pepper to taste.

While the potatoes are boiling, add 1 Tb. of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes.

Add the beer and allow it to reduce for another 10-12 minutes—stirring occasionally.

Mix 1 Tb. of soft butter with 1 Tb. of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.

Serve the bangers over the mash, topped with gravy.

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Yield: 3-4 servings

Bangers and Mash

Ingredients:

6-8 pork sausage links
2 Tb. butter, separated
1 large onions, sliced thin
1 bottled beer
1 Tb. flour
2 Tb. Worcestershire
½- 1cup chicken or beef stock
Salt and Pepper

2 lbs. red skinned potatoes
2 Tb. butter
3-4 Tb. milk
1 Tb. whole-grain mustard
¾ cup shredded Dubliner cheese

Directions:

Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer another 10 minutes—until fork tender.

Drain the potatoes and add the butter and milk. Smash the potatoes will a potato masher (or a large spoon or ladle). Once you’ve reached the desired consistency, stir in the cheese and mustard. Salt and pepper to taste.
While the potatoes are boiling, add 1 Tb. of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes.

Add the beer and allow it to reduce for another 10-12 minutes—stirring occasionally.

Mix 1 Tb. of soft butter with 1 Tb. of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.

Serve the bangers over the mash, topped with gravy.

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12 Responses to “Irish Pub Grub~ Bangers and Mash”

  1. #
    1
    Mindy B. — March 17, 2013 @ 6:37 pm

    Made this tonight and it was amazing!!! Great flavor and simple to prepare. Thanks!!!

    Reply

  2. #
    2
    Sammi @Sammi Sunshine — March 10, 2014 @ 12:55 pm

    I make bangers and mash too! It seems everyone dyes their food green to celebrate St. Patty’s day, but I prefer to make more traditional irish food. Here’s my recipe! http://misssammisunshine.blogspot.com/2013/03/irish-bangers-and-mash-with-irish-soda.html

    Reply

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    3
    patty — March 16, 2014 @ 6:23 pm

    Made this tonight. Family loved it. I did not use the beer, used beef stock. I will have to work on the mash, it seemed stiff, but I used more then the 2 pounds of potatoes. I wasn’t sure if I would like the mustard in the mash, but I enjoyed it. Its a keeper!!!

    Reply

  4. #
    4
    Heather — March 17, 2014 @ 6:48 pm

    I made these for dinner tonight in honor of St. Patty’s Day. I’m not much of a cook, nor do I have an enlightened palate. But my family and I thought the gravy was really bitter and I wondered if that’s just the style, or if I did something wrong and ruined the gravy. Maybe it was my choice of sausage (though they were a Johnsonville Irish Garlic Sausage which tasted a lot like a Brat to me) or my choice of beer (Guinness Extra Stout – which I know nothing about because I’m not a beer drinker but it was Irish so I thought that was good) or if I burned it or something?? Regardless, the evening was delightful and I tried to make it a very Gaelic fest for my 6yo daughter who was very impressed with my efforts (we also made soda bread which was so awesome) and the fun Gaelic music from YouTube. Thanks for posting your recipe and experience. Your picture on Pinterest looked the yummiest of all of the Bangers & Mash recipes I scanned through.

    Reply

    • Heather — March 17th, 2014 @ 6:55 pm

      Also, as a fun side note, I grew up in Niles, Mi. Right outside of Notre Dame. You could see the Golden Dome from the upstairs window of my grandma’s house in the winter.

      Reply

    • Sommer — March 18th, 2014 @ 5:37 pm

      Hey Heather, It might have been the beer. If you’re not a beer drinker, that might have come across as rather strong. Glad you still had a happy St. Paddy’s Day!

      Reply

  5. #
    5
    Haydn — October 15, 2014 @ 6:33 am

    Bangers and Mash are not Irish. They are English.

    Reply

    • Jade — November 5th, 2014 @ 4:42 pm

      I’m Sorry but i have spent days in Ireland and i have been to many Irish pubs here in the USA, Bangers and Mash is an Irish staple

      Reply

      • Haydn — November 25th, 2014 @ 7:25 am

        why did you remove my polite reply to Jade?

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