Happy Saint Patrick’s Day one and all (or as my Irish mama calls it, The Day!)…it’s finally here, and I know all of you are Irish today regardless of where your ancestors hail from. Mine hail from Ireland, which is why you won’t catch me wearing any green today. My Irish grandmother Aileen alway said to me, “Kate, you should never wear green on Saint Patrick’s Day because you don’t need to – you have Irish blood in your veins!” I do eat all the Irish food around me though, including my mama’s scones and brown bread, and of course the classic corned beef and colcannon. But if you want to mix things up a little on The Day, you could also do bangers and mash. These are just as much English as they are Irish, which introduces a little harmony as well. Plus they are easy and delicious, especially when you top them with a little onion gravy.
You need to start with the bangers, which is another much more interesting word for sausages. The classic approach calls for pork sausage, but I went rogue with mine this year and used (don’t tell my mama) Aidell’s chicken and apple sausages. This is a Louisiana sausage with a great mix of sweet and spicy, and it’s my nod to the Southern husband. Louisiana meets Ireland, the Southern husband and me – the harmony continues!
You also want a generous amount of mashed potatoes. Also departing recklessly from tradition, I put cream cheese in mine, but if you have a favorite recipe for mashed potatoes, feel free! Once you’ve made the mashed potatoes and browned up your sausage, you can serve it just like that if you are a complete bangers and mash purist.
However, many versions of bangers and mash come with a red wine and onion gravy, which is a snap to whip up. I usually make the gravy first, and then reheat it once the bangers and mash are done. Ladle a little on top and it gives your bangers and mash that little extra dose of deliciousness.
May your home be filled with laughter
May your pockets be filled with gold
And may you have all the happiness
Your Irish heart can hold.
Bangers and mash, otherwise known as sausage and mashed potatoes, are perfect not only for Saint Patrick’s Day but any day of the year!
For The Gravy
- 3 tablespoons butter
- 1 red onion, peeled and sliced
- 1 tablespoon flour
- 1/2 cup red wine
- 1/2 cup chicken broth
- Salt and pepper
For The Potatoes
- 4 Yukon Gold potatoes, peeled and cut into large chunks
- 1/4 cup milk
- 2 tablespoons butter
- 2 tablespoons cream cheese
- Salt and pepper
For The Bangers
- 8 cooked sausages (your choice of flavor, but pork is traditional)
- 1 tablespoon canola oil
- Make the gravy first: Melt the butter in a medium pot over medium heat. Add onions and cook until they are soft, about 15 minutes.
- Stir in the flour, then the wine and broth. Bring to a boil, then simmer for 10 minutes until the gravy is slightly thickened. Season to taste the salt and pepper and set aside.
- Make the potatoes: Place the potatoes in a pot and cover them with water. Bring to a boil and cook until tender about 15 minutes.
- Drain the potatoes and mash them roughly with a potato masher. Stir in milk and mash again. Stir in butter and cream cheese and mash again. Season to taste with salt and pepper and set aside.
- Heat the canola oil in a skillet over medium high heat. Add the sausages and cook until browned.
- Put a mound of mashed potatoes on each plate, top with two sausages and ladle the gravy on top.