Bangers and Mash
Classic cozy Bangers and Mash, just in time for Saint Patrick’s Day!
Lt. Dan and I have a Saint Patrick’s Day tradition that we have kept over the last 17 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.
The most classic British Isle dish I can think of is Bangers and Mash, commonly served in both Ireland and England. It consists of pork sausage links and rustic “smashed” potatoes.
I like to pump up the flavor in my Bangers and Mash 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 you’re 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.
If you’ve never tried making Bangers and Mash at home, this is the perfect recipe to start with. It’s simple to make, bold in flavor, and utterly comforting.
Hopefully Bangers and Mash will get your Irish eyes a’smiling!
Bangers and Mash
- 6-8 pork sausage links
- 2 tablespoons butter, separated
- 1 large onions, sliced thin
- 1 bottled beer
- 1 tablespoon flour
- 2 tablespoons Worcestershire sauce
- 1/2-1 cup chicken stock or beef stock
- 2 pounds red skinned potatoes
- 2 tablespoons butter
- 3-4 tablespoons whole milk
- 1 tablespoon whole grain mustard
- 3/4 cup shredded Dubliner cheese
- 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 rustic consistency, stir in the cheese and mustard. Salt and pepper to taste.
- While the potatoes are boiling, add 1 tablespoon 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 tablespoon of soft butter with 1 tablespoon of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire sauce 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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