How to Make Bangers & Mash | Irish Bangers Recipe

This Irish gaelic bangers recipe is incredibly easy to make and should exist a hit with your whole family. It's pop at my house!

In the mood for an elementary, hearty dish for dinner? Await no further than bangers and mash, a pub staple popular in Ireland and the U.k. that'southward easy to recreate at dwelling. Our piece of cake-to-make Irish gaelic bangers recipe is the epitome of stick-to-your-ribs condolement food that takes virtually no time to make.

Over in Ireland, the get-to sausage for this recipe is none other than Irish pork sausage. It'southward delicious, with a slightly herbal, slightly fiery taste. You can notice it in the States or you tin try making a batch at abode. But really, any good quality pork sausage will do.

While all the ingredients are essential, the hole-and-corner to the best tasting bangers and mash is the homemade gravy. In my stance, a classic onion gravy is your best option. And if yous're tempted to pick up something from the store, don't. Homemade makes all the difference!

How to Make Bangers & Mash

Ingredients

• 6 Irish sausages (or other pork sausage)

For the Gravy:

• 1 yellow onion, thinly sliced
• Sausage drippings
• 1 tablespoon flour
• 1 cup ham or beef stock
• Salt and pepper, to gustatory modality

For the Mashed Potatoes:

• 2 large potatoes, quartered
• ¼ cup milk, plus more if needed
• 3 to 5 tablespoons butter
• Table salt and pepper, to taste

Step 1: Fix Up the Sausages

Preheat your oven to 360°. In a large pot, boil your potatoes for most 20 to 25 minutes. Meanwhile, cook the sausages in a skillet over a medium-loftier heat to give them some color, about three to 5 minutes. Remove them from the oestrus, place them on a tray and popular them in the oven for 20 minutes.

Step 2: Brand Your Gravy

Season onions with salt and pepper then fry in the sausage drippings over a medium heat until soft. Dust with flour then slowly add in the stock. Allow liquid to simmer, reduce, and thicken.

Pro tip: If you're feeling fancy and want to jazz up your gravy, add some fresh herbs before you pour in the stock. Rosemary and thyme are always winners.

Footstep iii: Mix the Brew

Past now, your potatoes should be lovely and tender. Drain them and allow them to sit for about five minutes. Identify your potatoes in a big bowl and begin to break them up with a irish potato masher. Add in the butter, milk, table salt and pepper and continue to mash the ingredients together until the potatoes take on a creamy texture. (Run across why we dear Kerrygold Irish gaelic butter for mashed potatoes—and everything else.)

Want ultra-corrupt mash? Add more than butter and milk or check out our top mashed potato recipes.

Stride four: Plate and Eat

Information technology's fourth dimension to assemble your meal! Requite yourself a nice-sized helping of mash and then layer the sausages over it. Cascade the gravy over everything and bask.

Looking for other quick, surefire hits? Accept a gander at our favorite sausage dinners done in under thirty minutes.

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