With Saint Patrick’s Day this month, these Irish Bangers and Mash are the perfect dinner for creating a festive meal at home. I love all types of cuisine, but March always calls for classic fare from Ireland. We recently visited a new-to-us Irish restaurant, and of course I had to order their Bangers and Mash for my first meal. It was so grand that I knew right away I had to try recreating it at home. My husband loved his fish and chips, so I’m thinking I’ll need to take a stab at those next—stay tuned!
CRISPY BANGERS:
- 1 tbsp. Olive Oil
- 4 Sausages of Choice
FOR THE BROWN GRAVY:
- 1 tsp. Olive Oil
- 2 Garlic Cloves, minced
- 5 tbsp. All Purpose Flour
- 3 cups Beef Stock or Broth
- 3 tbsp. Butter
- 1 tbsp. Sherry Vinegar
- 1 tsp. Beef Bullion Base
- 1/2 tsp. Onion Powder
- 1 Bay Leaf
- Salt + Pepper
COOK THE SAUSAGES: Heat oil in a large skillet over medium-high heat. Add the sausages and turn them until browned on all sides. Make sure to test the temperature to make sure they’re fully cooked before removing from the skillet. Set aside, covered, to stay warm.
MAKING THE GRAVY: Add the additional oil and garlic to the same skillet and sauté until fragrant, about 1 minute. Whisk in the flour and continue to cook for about 2 minutes. Then gradually add the beef stock while continuously whisking. Once incorporated together, add the butter, sherry vinegar, beef bouillon, onion powder, and bay leaf. Simmer, while whisking, for about 4 minutes or until it has thickened. Season with salt and pepper if needed.
SERVING: Plate the sausages over mashed potatoes with plenty of gravy on top. Serve with a side of peas and enjoy immediately.
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
