Irish 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!
I know, I am all about the Irish food on the blog lately, and I can’t promise I won’t keep it going right up until The Day, as my mama calls it.
I just wrote about her colcannon recipe, and later this week I am going to share her EPIC corned beef recipe, and those are two of the delicacies our Irish family always and forever has on The Day (unless we are at my brother’s house, in which case you might very well find corned beef egg rolls on the menu. Rebel.)
But if you want to mix things up a little on The Day, you could also do these Irish 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. (The gravy is totally optional – more on that in a sec.)
How do you make bangers and mash?
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. When the Southern daughter went to Ireland for my youngest brother’s wedding, she was still in the picky eating stage that she is still currently in, and the ONE AND ONLY thing she would eat for breakfast, lunch and dinner was sausages.
Plain sausages.
So, you can be like my bunny and have your bangers and mash just like this…
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.
I’ll be back with that corned beef recipe!
PrintIrish Bangers and Mash
Irish 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!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Irish
Ingredients
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, scrubbed and cut into large chunks (no need to peel unless you want to!)
- 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
Instructions
- 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.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
Clark Peaslee says
Hey Kate,
Love this idea! Being part Irish, I enjoy celebrating March for more than one reason, but The Day is probably the most outstanding.
I am a mashed potato aficionado, self-proclaimed, so I enjoy seeing all manner of applications. It’s kind of like the Irish/English/Scotsperson’s pasta.
I’m always experimenting. Currently, I’m enjoying a butter, oat milk and ripe avocado mix as an alternative add-in. Usually, though, I’m just a lumpy Yukon-gold kinda guy.
Hi to the Southern Husband.
Hi Clark! Yes, we feel exactly the same about The Day – and your current add-ins sound wonderful! I’m writing this at my beautiful desk that will always remind me of you – hope you and yours are safe and sound, and Happy St. Patrick’s Day! :)