Easy Bangers and Mash !!
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.
Ingrédients
- 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
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!
Notes
- 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 !