Bangers and mash recipe

Bangers and mash recipe

This Irish bangers recipe is exceptionally simple to make and need to be a hit with your total loved ones. It’s popular at my house!

In the mood for an uncomplicated, hearty dish for dinner? Appear no more than bangers and mash, a pub staple well-known in Ireland and the United kingdom that’s easy to recreate at home. Our straightforward-to-make Irish bangers recipe is the epitome of stick-to-your-ribs comfort meals that will take almost no time to make.

More than in Ireland, the go-to sausage for this recipe is none other than Irish pork sausage. It’s scrumptious, with a slightly herbal, slightly peppery taste. You can find it in the States or you can consider generating a batch at property. But really, any excellent good quality pork sausage will do.

Although all the components are important, the secret to the ideal tasting bangers and mash is the homemade gravy. In my opinion, a traditional onion gravy is your ideal alternative. And if you’re tempted to choose up anything from the shop, don’t. Homemade can make all the big difference!

How to Make Bangers & Mash

  • six Irish sausages (or other pork sausage)

For the Gravy:

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

For the Mashed Potatoes:

  • 2 massive potatoes, quartered
  • cup milk, plus more if required
  • 3 to 5 tablespoons butter
  • Salt and pepper, to taste

Preheat your oven to 360°. In a massive pot, boil your potatoes for about twenty to 25 minutes. Meanwhile, cook the sausages in a skillet above a medium-large heat to give them some shade, about 3 to 5 minutes. Eliminate them from the heat, place them on a tray and pop them in the oven for 20 minutes.

Season onions with salt and pepper then fry in the sausage drippings in excess of a medium heat until finally soft. Dust with flour then gradually include in the stock. Permit liquid to simmer, reduce, and thicken.

Professional tip: If you’re feeling fancy and want to jazz up your gravy, add some fresh herbs ahead of you pour in the stock. Rosemary and thyme are often winners.

By now, your potatoes should be beautiful and tender. Drain them and allow them to sit for about five minutes. Location your potatoes in a massive bowl and get started to break them up with a potato masher. Add in the butter, milk, salt and pepper and carry on to mash the substances collectively until the potatoes take on a creamy texture. (See why we enjoy Kerrygold Irish butter for mashed potatoes—and everything else.)

Want ultra-decadent mash? Include much more butter and milk or check out our best mashed potato recipes.

It’s time to assemble your meal! Give oneself a great-sized helping of mash then layer the sausages over it. Pour the gravy more than almost everything and enjoy.

Searching for other quick, surefire hits? Have a gander at our favourite sausage dinners accomplished in underneath 30 minutes.

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