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Irish Bangers and Mash

Irish Bangers and Mash with Brown Gravy

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.
SERVINGS 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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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.