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.
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!Print
Updated (and made even more delicious!) from a previously published Framed Cooks post!