With Saint Patrick’s Day right around the corner, these Irish Bangers and Mash are the perfect dinner for making a festive dinner at home.
I love all types of cuisine (can you tell?) but March always calls for fare from Ireland. We recently visited a new-to-us restaurant here in Cornelius called Harp and Crown… and of course I had to order their Bangers and Mash for my first meal. It was so grand I just knew I had to try to remake it here at home. My husband loved his fish and chips… so I’m thinking I’ll need to take a stab at those next (until then, give my Filet-o-Fish Copycat a try). If you’re looking for some fun appetizers to pair, this Irish Pub Cheese is perfect for serving a crowd. Oh, and my Quick & Easy Irish Beer Cheese with Homemade Pretzel Bites also pleases the masses.
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INGREDIENTS FOR THIS RECIPE:
This dinner might look like a complicated dish, but trust me… it’s so easy to make! Here’s everything you’ll need.
CRISPY “BANGERS”:
- Olive Oil
- Sausages of Choice
FOR THE BROWN GRAVY:
- Olive Oil
- Garlic Cloves
- Beef Stock or Broth
- All Purpose Flour
- Butter
- Sherry Vinegar
- Beef Bouillon Base
- Onion Powder
- Bay Leaf
- Salt + Pepper
TO SERVE:
- Mashed Potatoes
- Peas
I’ve got a couple potato recipes on my blog, I recommend these Yukon Gold Mashed Potatoes or if you want to be festive you can serve these over Colcannon (aka Irish Potatoes).
Also please note: sherry vinegar is very different than Sherry Cooking Wine. My personal favorite is this one, which I usually buy from Amazon. If shopping locally, look for one that is darker in color.
WHAT ARE YOUR FAVORITE SAUSAGES TO USE?
While that all depends on your mood. Traditionally some form of pork sausages will be used in this dish but you can certainly switch that up according to what you have on hand, enjoy most, or any other personal preferences. The only requirement, really, is that the sausage has a casing around the outside that you can brown in a skillet. Here’s a few brands I like to grab at my local grocer:
IS THE GRAVY MANDATORY?
Long answer short, no. However, it really does take this dish over the top! Now, if you’re nervous about making your own gravy at home… don’t be. It’s super simple and my recipe makes plenty: so you’ll have enough to use on leftovers the next day or drizzled on top of your next meal (may I suggest Salisbury Steak or Shepherd’s Pie? YUM!).
MORE SAVORY DINNER RECIPES YOU’LL LOVE:
Braised Beef Short Ribs in Red Wine Au Jus
My Grandma’s Super Easy Recipe for Bierocks
Chipotle Braised Dutch Oven Pot Roast
Spicy Beef Stuffed Shells with Horseradish Tomato Sauce
Cheesy Hamburger and Rice Casserole
Mind-Blowing Southern Baked Macaroni & Cheese
One Pan Mexican Rice Casserole With Ground Beef
Grandma June’s Cheesy Potatoes (aka Funeral Potatoes)
Beef and Mushroom Lasagna Soup
Simply The Best Homemade Meatloaf
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Irish Bangers and Mash with Brown Gravy
Ingredients
CRISPY "BANGERS":
- 1 tbsp. Olive Oil
- 4 Sausages Of Choice
FOR THE BROWN GRAVY:
- 1 tsp. Olive Oil
- 2 Garlic Cloves, minced
- 5 tbsp. All Purpose Flour
- 3 cups Beef Stock or Broth
- 3 tbsp. Butter
- 1 tbsp. Sherry Vinegar
- 1 tsp. Beef Bullion Base
- 1/2 tsp. Onion Powder
- 1 Bay Leaf
- Salt + Pepper
TO SERVE:
- Mashed Potatoes
- Green Peas
Instructions
- COOK THE SAUSAGES: Heat oil in a large skillet over medium-high heat. Add the sausages and turn them until browned on all sides. Make sure to test the temperature to make sure they’re fully cooked before removing from the skillet. Set aside, covered, to stay warm.
- MAKING THE GRAVY: Add the additional oil and garlic to the same skillet and sauté until fragrant, about 1 minute. Whisk in the flour and continue to cook for about 2 minutes. Then gradually add the beef stock while continuously whisking. Once incorporated together, add the butter, sherry vinegar, beef bouillon, onion powder, and bay leaf. Simmer, while whisking, for about 4 minutes or utilize it was thickened. Taste, and season with salt and pepper if needed.
- SERVING: Plate the sausages over mashed potatoes with plenty of gravy on top. Serve with a side of peas and enjoy immediately.
NOTES ON THIS RECIPE:
- When adding beef bouillon, I like to taste the gravy before adding salt and pepper. The bullion already contains salt, so the gravy might have enough already.
- Want a low-carb option? Try serving over cauliflower rice or mashed cauliflower.
- Any leftovers should be kept refrigerated, in a sealed container, and consumed within the next 2 days.
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