This Irish Bangers and Mash recipe is coated in a wonderful rich onion sauce and served over the finest mashed potatoes. It’s so easy to make and it’s a perfect nighttime meal for the whole family. Perfect on Saint Patrick’s Day or all year round! This dish is very inexpensive and only requires fairly modest ingredients, so you want all of the elements to shine.If you are looking for a simple and hearty meal, look no further! Bangers and Mash is quintessential comfort food and is virtually effortless to prepare.Hope you like this delicious and easy recipe – be sure to rate it below via your comments.
What is Bangers and Mash !!
Bangers are sausages, and mash refers to mashed potatoes. The name first appeared during World War I when there were shortages of meat, so sausages were made with lots of water or dried bread, which made them burst (with a crash!) During cooking. Bangers and Mash is a very popular pub dish in Ireland and the UK, but it’s so easy to recreate at home!
Where Did Bangers and Mash Originate?
Bangers is slang for sausages and can refer to any number of sausage varieties. The term surfaced during WWI and became even more widespread during WWII when meat rations were low and sausages had to be made with other inexpensive fillers like rusk or breadcrumbs and a large ratio of water that would result in the sausages bursting with a “bang” when fried. The term “bangers” stuck and has continued to be used since, specifically in conjunction with the dish known as “bangers and mash.” While the term “bangers” can refer to a variety of different sausages, in the homemade sausage-making world the term “bangers” has come to be associated with a particular blend of seasonings and key ingredients, including ground mace and breadcrumbs, giving them a unique flavor and texture. That said, any number of sausage varieties can be and are served with bangers and mash including one known as Cumberland sausage.
Easy Bangers and Mash !!
- 8 pork sausage links
- 2 tbsp unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 large sweet onion, halved and thinly sliced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups of beef broth
- 1 teaspoon of salt
- 1 teaspoon of fresh ground black pepper
- 1/2 teaspoon ginger powder
- 1/4 1 teaspoon of cumin
Ingredients For Mashed potatoes:
- 3 lbs of Yukon or Idaho potatoes or if you can't find you can use the potatoes you have at your local markets the best mashed potatoes, for serving
- 2 bay leaves
- 1/4 cup of cooking water
- 3 tablespoons of butter
- 1/4 cup whole milk, a little more if needed
- pinch o sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon of garlic powder
Instructions for Mashed potatoes:
- Wash the potatoes and cut them into halves or quarters and add them to a saucepan. Pour cold water to fill the pot with enough water to cover the potatoes comfortably with about 1 inch over the potatoes.
- Cook the potatoes with salt, pepper and bay leaves until tender with a fork. Drain most of the water, but keep about 1/4 cup of the cooking water to mix with the mashed potatoes.
- (If the potatoes seem a little too thick, add a little more milk and mix.)
for the rest :
- Heat the oil over medium heat in a large nonstick skillet. Add the sausages and cook until golden brown and cooked through (rolling frequently to avoid scalding), about 10 to 12 minutes. Transfer to a paper towel lined plate and pour in the fat, except 1 tbsp, from the pan.
- Add the butter; once bubbled, add onion and toss to coat well. Continue to cook for about 10 minutes until the onions are translucent, golden and starting to caramelize.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the flour and mix until well combined.
- Add about 3/4 cup of the beef broth and mix in the onion so that it becomes a slurry. Then add the remaining beef broth and stir until combined.
- Simmer, stirring, until the sauce thickens, but is slightly thinner than you want - it will thicken more when found.
- Season with salt, ginger, cumin and pepper to taste.
- Transfer the cooked sausages to the pot just to heat them up.
- To serve, mount a few mashed potatoes on a plate, top with 2 sausages, sprinkle with sauce and sweet peas on the side. Yum!
- Use the best quality sausages. If you are lucky enough to find Irish sausages, take them! They have a herbal and peppery flavor which is awesome. Otherwise, use a good quality pork sausage.
- Onion sauce is the key and secret to a great Bangers and Mash recipe. The homemade onion sauce is a must here!
- For more flavor, a little mustard in your sauce !