Irish bangers and mash is a traditional comfort dish pairing seared Irish sausages with creamy mashed potatoes and a rich caramelized onion gravy made with beef broth and optional Guinness stout.
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To make bangers and mash you first sear the sausages, and then while you're caramelizing the onions for the gravy, you'll start making the mashed potatoes. The sausage gets added to the gravy to finish cooking, and they get served over the mashed potatoes.
Heat 1 Tbsp of olive oil to a skillet and sear the banger's sausages over medium heat on both sides to brown the sausage. Set the sausages aside but leave 1 Tbsp of grease in the skillet for making the gravy.
Add 3 Tbsp of butter and stir until melted. Add the sliced onions and cook them for 10 minutes or until very soft. Turn the heat down to low and put the lid on the pan, continue cooking 10 more minutes. Add the flour, combine with the onions, and cook for 1 minute. Start on the mashed potatoes while the onions are simmering.
Add the beef broth, Guinness stout beer (and brown sugar if adding the stout), and Worchestershire sauce to the pan. Cook over medium-high heat until the gravy starts to bubble. Add the bangers Irish sausage back to the skillet. Turn the sauce down to medium-low and simmer for 15 minutes until the gravy is reduced, starts to thicken, and the sausages are cooked through. Add salt and pepper to taste.
Add water to a pot for the mashed potatoes and bring the water to a boil over high heat.
Add the potato cubes and cook the potatoes 12-15 minutes or until fork-tender.
Drain the potatoes and put them in a medium-sized bowl. Mash the potatoes with a potato masher or a fork. Add the butter and stir the potatoes until the butter is melted. Microwave the milk or cream for 30 seconds so you aren't adding cold milk to the potatoes, which will cool them down. Add the milk (or cream) to the potatoes and combine well. Add salt and pepper to taste.
Serve the Irish bangers sausages with stout onion gravy over the top of the mashed potatoes. Enjoy!
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of milk or broth, or microwave individual portions until warmed through.
Yes, the stout is optional. Omit it and the brown sugar, and proceed with beef broth, Worchestershire sauce, and the caramelized onions for a traditional gravy.
Simmer them in the gravy for 15 minutes over medium-low heat; they should be firm to the touch and no longer pink inside when cut open.
Yes, make them up to 2 hours ahead, cover, and reheat gently over low heat or in the microwave with a splash of milk before serving.
Use any high-quality pork sausages; Irish bangers are mild and slightly herbed, but standard pork sausages work well in this dish.
The recipe does not specify; peel before boiling for faster cooking, or peel after if you prefer to retain more nutrients and texture.
