Irish Bangers and Mash

Irish Bangers and Mash

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Irish Bangers and Mash is a delicious dish to make, just in time for your St. Patrick’s Day celebration. Or whenever you’re desiring an easy comfort food dinner. Savory sausage with a brown onion and Guinness gravy served over your favorite mashed potatoes. Or even with Irish Colcannon, which is simply a mixture of mashed potatoes and cooked cabbage. Plus I put in some onion and bacon, too. It’s a sure winner for a cold night.

Irish Bangers and Mash or Irish Colcannon

This recipe actually originates in England, but the Irish enjoy it as well. Just as do Americans. It gets its name from the “bang” made when the sausages sizzle and burst from their casings when heated. And indeed, it does make a banging noise, which is why you’ll want to put a lid on the pan while the sausages cook.

 

Ingredients Needed to Make Irish Bangers and Mash

  • extra-virgin olive oil
  • Bratwurst sausages or Irish Sausages
  • large sweet onion
  • garlic cloves
  • all-purpose flour
  • beef stock
  • Guinness beer
  • Your favorite Mashed Potatoes or Colcannon

 

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a cutting board and Chef’s knife, slice the onion. Mince the garlic.

Recipe for Refrigerator Mashed Potatoes

Begin preparing the mashed potatoes, following recipe directions. See my recipe for Refrigerator Mashed Potatoes Here. 

Meanwhile, heat extra-virgin olive oil in a large saute pan over medium-low heat. Add bratwurst sausages and place lid on skillet. Cook for 4-5 minutes on each side until sausages reach an internal temperature of 150 degrees. Remove sausages and cover with foil to keep warm.

Where I live, it’s often difficult to find Irish sausages, so I will usually use Bratwurst instead. If you can find Irish sausages, please use them. 

Add another tablespoon of extra-virgin olive oil to the pan and saute the sliced onions and minced garlic until golden brown, about 3-4 minutes.

Cooking the Onion Sauce for Irish Bangers

Stir in the all-purpose flour to make a roux. Add half of the beef stock and all of the beer, stirring until combined. Cook over medium heat, stirring every few minutes until the gravy thickens. Add the remaining stock and continue to cook until gravy thickens to desired consistency.

Season with salt and pepper. Add the cooked sausages to the gravy. Cover to keep warm until the mashed potatoes are finished as directed by their recipe.

Serve sausages and gravy over mashed potatoes and with a green vegetable such as small early peas. This recipe will serve 4-6 people.

See more Main Dishes Here. Browse Irish Recipes Here. 

Recipe for Irish Bangers and Mash - Saint Patrick's Day Recipes

Irish Bangers and Mash

Here's a delicious dish to make, just in time for your St. Patrick's Day celebration, or anytime you're looking for a little comfort food.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Irish
Keyword: Bratwurst, Comfort Food, Irish Sausages, Mashed Potatoes, Onions, Quick and Easy Meals
Prep Time: 12 minutes
Cook Time: 35 minutes
Total Time: 47 minutes
Servings: 4

Equipment

Cutting Board
Knife Set
Tongs
Mauviel Copper Pans

Ingredients

  • 1 tablespoon Extra-virgin olive oil
  • 8 each bratwurst sausages or Irish Sausages
  • 1 large sweet onion thinly sliced
  • 2 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 cup Guinness beer
  • Refrigerator Mashed Potatoes See Recipe Here.

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Using a cutting board and Chef's knife, slice the onion. Mince the garlic.
  • Begin preparing the mashed potatoes, as directed by their recipe.
  • Meanwhile, heat extra-virgin olive oil in a large saute pan over medium-low heat. Add bratwurst sausages and place lid on skillet. Cook for 4-5 minutes on each side until sausages reach an internal temperature of 150 degrees. Remove sausages and cover with foil to keep warm.
  • Add another tablespoon of extra-virgin olive oil to the pan and saute the sliced onion and minced garlic, until golden brown, about 3-4 minutes.
  • Stir in the all-purpose flour to make a roux. Add half of the beef stock and the beer, stirring until combined. Cook over medium heat, stirring every few minutes until the gravy thickens. Add the remaining stock and continue to cook until gravy thickens to desired consistency.
  • Season with salt and pepper. Add cooked sausages to the gravy. Cover to keep warm until the mashed potatoes are finished as directed by their recipe.
  • Serve sausages and gravy over mashed potatoes. Serves 4-6.

Nutrition

Calories: 236kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 293mg | Potassium: 671mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 1mg
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