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Irish: Bangers and Mash

Source of Recipe

From "The Farmette Cookbook" by Imen McDonnell


Recipe Introduction

"Mashed potatoes with meaty sausages and a rich mushroom and onion gravy is the ultimate comfort food, especially after spending several consecutive days on the farm while winter's gale winds are blowing. The word 'banger' comes from the fact that sausages, particularly the kind made during World War II under rationing, were made with water, so they were more likely to explode under high heat if not cooked carefully. They say that modern sausages do not have this attribute, but I have had some bangers make some pretty big pops on my stovetop over the years."

List of Ingredients

â—¦ Olive oil, for cooking
â—¦ 1 pound Irish sausages (bratwurst is a good substitute)

For the mash:
â—¦ 3 potatoes, peeled and cut into chunks
â—¦ Salt and pepper, to taste
â—¦ 4 scallions, finely chopped
â—¦ 2 tablespoons unsalted butter
â—¦ ¼ cup buttermilk
â—¦ 2 tablespoons whole milk

For the gravy:
â—¦ 1 tablespoon unsalted butter
â—¦ 1 small onion, sliced
â—¦ 2 cups sliced fresh mushrooms
â—¦ ½ cup Irish stout
â—¦ 2 cups canned beef broth
â—¦ 1 tablespoon Worcestershire sauce
â—¦ 1 ½ teaspoons cornstarch
â—¦ ¼ cup water


Recipe

Heat the olive oil in a large skillet over medium heat and add the sausages. Slowly cook each side until brown and crisp and the center is no longer pink. Set aside.

Make the mash:
Place the potatoes in a medium saucepan and cover with enough water to cover them. Cook over medium-high to high heat. When the water comes to a boil, season with salt. Cook until the potatoes are fork-tender, about 25 to 30 minutes. Drain the potatoes, and add the scallions, butter, buttermilk, milk, and salt and pepper. Mash to the desired consistency. Check the seasoning, and add more salt and pepper as needed.

Make the gravy:
Melt the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook until softened, about 10 minutes. Pour in the Irish stout, scrape the bottom of the pan, and let reduce, about 1 minute. Add the beef broth and Worcestershire sauce.

In a separate bowl, mix the cornstarch and water to form a roux; add to the skillet. Cook over medium-high heat until the gravy has reduced to the desired thickness.

To serve, put the mashed potatoes on a plate, place the bangers on top of the mash, and pour the gravy over the top.

Serves 4