Bangers and Mash is a simple dish of sausages with mashed potatoes. This classic recipe is widely found in both Ireland and Great Britain on pub menus in the local pubs and would be a great dish for St. Patrick’s Day. This easy dinner is pure comfort food! The sausages are cooked until nicely browned and served in a rich onion gravy with mashed potatoes and green peas. A glass of stout beer is a good drink choice to go with it.
Bratwurst is called for in this recipe but you can really use any type of pork sausages. You can buy bratwurst both pre- cooked and uncooked. Directions are given for cooking both.
The second part of the recipe which is the “mash” is mashed potatoes. There are three different options you can choose. Colcannon is a mashed potato that is cooked with cabbage and green onion. Creamy Mashed Potatoes are always a good choice. Boxty is a potato pancake that is made with both mashed potatoes and grated potatoes. Any one of these would go perfectly with the bangers.
If you are looking for more Irish food that you can serve on Saint Patrick’s Day, check out Guinness Beef Stew made with Guinness beer and Corned Beef Cabbage Dinner. Don’t forget the Irish Soda Bread!
The bangers here are shown with the Irish recipe Colcannon.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- While this recipe suggests Bratwurst which is a good quality pork sausage, the beauty of Bangers and Mash is its versatility. Feel free to experiment with different types of sausages based on your preference or availability. Traditional choices include Cumberland sausage or Lincolnshire sausages. Both types are english sausage. Read A Guide to British Bangers.
SPECIAL EQUIPMENT NEEDED:
- Large Skillet or Frying Pan: Essential for browning the sausages and cooking the onions. A skillet with a heavy bottom is preferable as it provides even heat distribution, preventing the sausages from burning and allowing the onions to caramelize properly.
- Large pot: Needed for preparing the beef broth and cooking the potatoes, especially if you’re making mashed potatoes or Colcannon.
- Potato Masher: Needed for making creamy mashed potatoes or Colcannon. A potato masher will help you achieve the desired texture. For an even creamier texture, you might use a potato ricer or food mill.
- Measuring Cups and Spoons: Accurate measurements of ingredients like flour, water, beef broth, and olive oil are essential for the success of the recipe.
- Whisk: A whisk is needed for making the onion gravy, especially when incorporating the flour into the oil and onions to create a roux and adding the beef broth to prevent lumps.
- Wooden Spoon or Spatula: Useful for stirring the ingredients in the skillet or saucepan, ensuring even cooking and preventing the food from sticking or burning.
- Cutting Board and Knife: For prepping the onions, garlic, and any additional ingredients required for your choice of potatoes.
SUBSTITUTIONS:
- If you can not find Bratwurst at your grocery stores or prefer a different flavor, you can use Italian sausage, chicken sausage or any mildly spiced sausage. They would all make a great alternative to Irish banger sausages.
- If you are out of olive oil or prefer another fat, butter, vegetable oil, canola or sunflower oil are all good substitutions.
- If you do not have yellow onions, red onions, or shallots can be used.
- Chicken or vegetable broth can be used instead of beef broth. This will change the flavor slightly but still provide a rich base for your gravy.
- If you need a gluten-free option, cornstarch, arrowroot powder, or a gluten-free flour blend can be used as thickening agents instead of all purpose flour.
HOW TO STORE BANGERS AND MASH:
- Properly stored, Bangers and Mash can last in the refrigerator for 3 to 4 days. Allow the sausages, mashed potatoes, and homemade gravy to cool to room temperature before storing. Place the sausages and mashed potatoes into separate airtight containers.
- Bangers and Mash can be frozen for up to 3 months. Make sure it is cooled to room temperature before freezing it. Use freezer safe containers or zip-top bags. Squeeze out as much air as possible to prevent freezer burn. Freeze the gravy separately in a freezer bag or an airtight container. If the gravy separates upon thawing, a quick whisk will usually bring it back together.
- It is best to thaw Bangers and Mash in the refrigerator overnight before reheating.
HOW TO REHEAT BANGERS AND MASH:
- For a quick option, microwave the sausages, mashed potatoes, and gravy separately. Cover them with a microwave-safe lid or paper towel to retain moisture. Stir the gravy and mashed potatoes halfway through heating to ensure even warmth.
- To reheat the bangers and mash on the stovetop, place the sausages and gravy into a skillet or frying pan over low to medium-low heat. Turn the sausages occasionally to ensure they heat through evenly. This process should take about 10 minutes,
- Mashed potatoes can dry out when refrigerated. When reheating, add a splash of milk or a dollop of butter to bring back their creamy texture. Transfer the mashed potatoes to a saucepan and reheat over medium low heat. Stir frequently to prevent sticking and to ensure even heating.
Add one tablespoon of the oil to a large skillet set on medium heat. Add the bratwurst to the skillet. Cook for about 8 minutes, turning them to evenly brown all sides. Remove the bratwurst from the pan to a plate.
Add the remaining tablespoon of olive oil to the skillet. Cook the onions over medium low heat, stirring often until they become a rich brown color. This will take around 20 minutes.
Add the beef broth to the skillet with the onions. Raise the heat to the high setting and bring it just to the boiling point.
Combine the flour and water. Whisk it until it is smooth and free of lumps.
Turn the heat off the skillet. Slowly whisk the flour mixture into the pan and make sure it is totally incorporated. Turn the heat back to medium low and continue to stir until the gravy starts to bubble and thicken.
Add the sausages back to the pan and cook for 5 minutes until heated through.
Add one tablespoon of the oil to a large skillet set on medium heat. Add the bratwurst to the skillet. For pre-cooked bratwurst, cook for about 8 minutes, turning them to evenly brown all sides. For uncooked bratwurst, cook for about 20 minutes, turning them to evenly brown on all sides and reach an internal temperature of 160 degrees. Remove the bratwurst from the pan to a plate. Add the remaining tablespoon of olive oil to the skillet. Cook the onions over medium low heat, stirring often until they become a rich brown color and caramelized onions. This will take around 20 minutes, more or less. Add the beef broth to the skillet with the onions. Raise the heat to the high setting and bring it just to the boiling point. Combine the flour and water. Whisk it until it is smooth and free of lumps. Turn the heat off the skillet. Slowly whisk the flour mixture into the pan and make sure it is totally incorporated. Turn the heat back to medium low and continue to stir until the gravy starts to bubble and thicken. Add the cooked sausages back to the pan and cook for 5 minutes until heated through. Season with kosher salt and black pepper to taste. Serve with your choice of cooked potatoes.
Bangers and Mash
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