Check Out this Classic Bangers and Mash Recipe!

One of the first things I think of when I think of St. Patricks day is beer. Beer makes me hungry so then I think of food, and when I think of a traditional Irish meal, I think of Bangers and Mash! A couple of years ago, my husband was able to go to Ireland to do a talk and while there he had Bangers and Mash and reported back to me how amazing it was, naturally I had to find a recipe to recreate it.

Fun Fact, Bangers are called “Bangers” because back in the day the sausages had a habit of bursting open which would cause a BANG!

Cooking new recipes can be pretty daunting. I wasn’t scared of the sausages or the potatoes, but I’ve always made gravy out of a mix! So this was a bit scary, but now that I’ve done it, I can promise you that it’s not nearly as bad as I had made it out to be and I was extremely pleased with the results.

I got this recipe from Renne Nicole’s Kitchen.

Now I have to be honest here…and this is no offense to Renne Nicole, she’s a wonderful food blogger and very professional. I think this may have been user error on my part. First, I couldn’t find the kind of sausages everyone was talking about. I just bought regular sausages which turned out to taste a bit more like hot dogs. I think it also needed some peas but that could again be because the sausages / possible hotdogs in disguise were just kind of well….gross. Again, this couldn’t have been helped by Renne and she was spot on with her potatoes and gravy. I’m sure (if I had better sausages) they would have been a knock out too. So fair warning here, do your research on which sausages would be best, and don’t be afraid to ask someone from the deli. I’m posting this recipe mostly for the gravy and potatoes.

Check Out this Cleassic Bangers and Mash Recipe by autumnbecomes.me

* 3 Yukon Gold Potatoes around 1.25 lbs. (My grocery store didn’t have these, so I had to stick with russets which I usually make mashed potatoes out of, so this didn’t bother me)

*3/8th cup of milk (I just added milk little by little until it looked like mashed potatoes and was smooth but not runny. I’m thinking 6 tablespoons worth?)

*2tbsp Butter

*1/4 tsp salt

*1/4 tsp pepper

*4 raw sausage links (this is where you’re going to have to do your research and for the love of god please don’t use hotdogs)

*2tbsp butter

*2tbsp all-purpose flour

*1/2 cup beef stock

*1/2 cup Guinness Draught

* 1 tbsp Worcestershire sauce

* 1/2 tsp English Style yellow mustard (living in the United States I have no idea what “English Style” means, so I just got spicy brown mustard)

*1/2 tsp salt

* 1/4 tsp garlic powder

* 1/4 tsp onion powder

*4 raw sausage links (this is where you’re going to have to do your research and for the love of god please don’t use hotdogs)

*4 raw sausage links (this is where you’re going to have to do your research and for the love of god please don’t use hotdogs)

The Potatoes

  1. Chop the potatoes into 1″ cubes and place them into a medium-sized pot. Add cold water to cover potatoes by 2″. Cover with lid and set the pot to boil over high heat.
  2. Once the pot boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are tender and fall apart with a fork. About 12 minutes.
  3. Drain potatoes. Return them to the pot and add milk, butter, salt, and pepper.
  4. Mash potatoes to desired consistency and stir to incorporate the seasoning.
  5. If done, cover and place over the lowest possible heat to keep warm. Stir occasionally so that they don’t burn or stick to the pan.

The Sausages**

  1. Place the sausages in a medium to large size skillet. Add enough water to come halfway up the side of the sausages. Cover and place over medium heat. Bring to a boil then drop to medium-low heat and simmer until the internal temperature reaches 155 degrees, about 15 minutes.
  2. Remove the lid, turn the heat back up and allow any remaining liquid to boil off. Brown the sausages for 1 – 2 minutes per side, then remove from heat and allow to rest.

The Gravy

1. Once the potatoes and sausages are started, start the gravy. Melt the butter over medium heat then whisk in flour. Allow it to cook for about 1 – 2 minutes, whisking constantly.

2. Slowly add Guinness and beef stock, continuing to whisk. Add mustard, Worcestershire, salt, garlic powder, and onion powder.

3. Allow the gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.

4. Serve each portion with half the potatoes and two sausages links. This recipe makes just over 1 cup of gravy, which is just slightly more than we use for two people.

Leftovers can be stored in the fridge for 2 – 3 days. Store and heat each component on its own for best results.

I hope this helped! Hopefully, you found this delicious and enjoyed the gravy! If you had a lot of success and wanna tell me what sausages you used, please let me know in the comments (I will be forever in your debt). Also if you want to show me pics of what you created please, tag me on Facebook or Instagram! If you want to be informed of future posts please go HERE to sign up! I hope you have a really fun St. Patty’s Day! -Heather Astaneh

Check Out this Cleassic Bangers and Mash Recipe by autumnbecomes.me