Bangers and Mash Recipe
This Irish recipe is more than just a meal; it’s a tradition. In pubs and homes alike, bangers and mash has long been a staple, celebrated for its balance of flavors and straightforward preparation.
Equipment
- Large frying pan or skillet
- Medium saucepan
- Potato masher or ricer
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and Cutting Board
- Serving Platter or Plates
Ingredients
For the Sausages
- 8 pork sausages classic Irish-style or your favorite
- 1 tbsp olive oil
For the Mash
- 2 lbs 900g potatoes, peeled and chopped
- 4 tbsp butter
- ½ cup 120ml milk
- Salt and pepper to taste
For the Onion Gravy
- 2 large onions thinly sliced
- 2 tbsp butter
- 1 tbsp flour
- 1 ½ cups 360ml beef or vegetable stock
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Peel and chop the potatoes into even chunks so they cook at the same rate.
- Place them in a medium saucepan and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Pro tip: Start with cold water so the potatoes cook evenly and don’t get mushy on the outside.
Step 2: Cook the Sausages
- While the potatoes are boiling, heat 1 tablespoon of olive oil in a large frying pan over medium heat.
- Add the sausages and cook for 12–15 minutes, turning occasionally until they’re golden brown and cooked through.
- Pro tip: Don’t overcrowd the pan—this ensures each sausage browns nicely instead of steaming.
Step 3: Make the Onion Gravy
- In a separate pan, melt 2 tablespoons of butter over medium heat.
- Add the sliced onions and cook slowly for 8–10 minutes, stirring often, until soft and caramelized.
- Sprinkle in 1 tablespoon of flour and stir for 1–2 minutes to form a roux.
- Gradually add the stock while stirring continuously to avoid lumps.
- Add Worcestershire sauce, and season with salt and pepper. Let simmer for 5–7 minutes until slightly thickened.
- Pro tip: Whisk continuously when adding the stock to get a smooth, silky gravy.
Step 4: Mash the Potatoes
- Drain the cooked potatoes and return them to the saucepan.
- Add butter and a splash of milk, then mash until smooth and creamy.
- Season with salt and pepper to taste.
- Pro tip: Use a potato ricer for extra fluffy mash, or mash by hand for a more rustic texture.
Step 5: Assemble and Serve
- Spoon a generous portion of mash onto each plate.
- Place the cooked sausages on top.
- Pour the rich onion gravy over the sausages and mash.
- Optional: Add a side of peas or carrots for color and freshness.
- Pro tip: Let the sausages rest for a minute after cooking—this keeps them juicy when serving.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 620 kcal
- Protein: 24g
- Carbohydrates: 45g
- Fat: 38g
- Saturated Fat: 16g
- Fiber: 5g
- Sugar: 6g
- Sodium: 980mg