What are bangers and mash, you ask? It’s delicious sausages piled on creamy potatoes and topped with onion gravy, perfect not only for St. Patrick’s Day but all year.
Bangers and mash will make a meal on their own, or you can serve it with green peas, carrots, or a fresh salad, but that’s not necessary.
Quit waiting and make this meat and potato dinner.
Let’s Make it
- 2 bangers (smoked or not)
- 1 russet potato
- 1/4 onion
- 2 tsp. flour
- couple shakes of worcestershire
- salt & pepper
- Melt a couple tablespoons of butter in a saucepan over medium-high heat, then add the onions and cook for about 30 minutes until caramelized (deep golden). Add a few shakes of Worcestershire sauce and cook for another few minutes.
- Cook the flour with the onions for a few minutes before adding milk or red wine to achieve the desired thickness.
- Skin and cut your potatoes into equal cubes, and boil over medium-high heat for 12–15 minutes until tender.
- While the potatoes are cooking, put the sausages on the grill or in a pan and cook until they are nicely browned with a crispy exterior and juicy interior.
- When the potatoes are tender, drain them and mix in at least 3 tablespoons butter and milk with a blender until they are creamy; don’t overbeat them or they will become gluey!
- Place a mountain of potatoes in the center of your plate, put the sausages on the potatoes, top with gravy, and then eat up.