Photo by avlxyz
Bangers and Mash (pork sausages and mashed potatoes) is a favorite dish in Irish and English pubs on cold winter days. Serve with a glass of cold beer for the true “pub grub” taste.
Ingredients
2 large onions
Olive oil
2 large pork sausages per person
Sufficient potatoes for a large portion of mashed/creamed potato per person
Butter
Milk or cream
Fresh parsley to garnish the finished mashed potatoes
Tip from USA reader Frank J.: “I was able to able to purchase Irish bangers at Costco.They may have just had them for St. Patties day…..check it out.”
Method
Peel the onions and thinly slice and place in a frypan with olive oil. (Traditionally they use lard/shortening, but we are more cholesterol conscious these days.)
Cook the onions until golden brown, then place on plate with kitchen paper to drain and keep in a warm oven until serving.
Prick the sausages a few times with a fork to allow fat to escape while cooking. Place in frypan over a low heat until cooked, turning once or twice during cooking. A low heat is used to ensure they are fully cooked.
While the sausages are cooking, peel and quarter potatoes. Boil in salted water until soft enough to mash/cream.
Drain the potatoes and mash adding butter and milk or cream until the potatoes are soft and smooth.
Chop parsley and mix with the creamed potato, then serve on warm plates, with sausages and onions.
Variations and Comments
The traditional Irish Bangers and Mash recipe is the same as above, but you only lightly mash the potatoes, leaving a slightly lumpy consistency and then grate cheese over the top of the hot mashed potatoes.
Bangers and Mash is traditionally served without gravy. However, if you must add gravy: after cooking the onions, add some stock, sprinkle some cornflower and keep stirring while it reduces, then strain through a sieve and serve as onion gravy.
Traditional Bangers and Mash
Ingredients
- 2 large onions
- Olive oil
- 2 large pork sausages per person
- Sufficient potatoes for a large portion of mashed/creamed potato per person
- Butter
- Milk or cream
- Fresh parsley to garnish the finished mashed potatoes
Instructions
- Peel the onions and thinly slice and place in a frypan with olive oil. (Traditionally they use lard/shortening, but we are more cholesterol conscious these days.)
- Cook the onions until golden brown, then place on plate with kitchen paper to drain and keep in a warm oven until serving.
- Prick the sausages a few times with a fork to allow fat to escape while cooking. Place in frypan over a low heat until cooked, turning once or twice during cooking. A low heat is used to ensure they are fully cooked.
- While the sausages are cooking, peel and quarter potatoes. Boil in salted water until soft enough to mash/cream.
- Drain the potatoes and mash adding butter and milk or cream until the potatoes are soft and smooth.
- Chop parsley and mix with the creamed potato, then serve on warm plates, with sausages and onions.
Variations and Comments
- The traditional Irish Bangers and Mash recipe is the same as above, but you only lightly mash the potatoes, leaving a slightly lumpy consistency and then grate cheese over the top of the hot mashed potatoes.
- Bangers and Mash is traditionally served without gravy. However, if you must add gravy: after cooking the onions, add some stock, sprinkle some cornflower and keep stirring while it reduces, then strain through a sieve and serve as onion gravy.
Notes
