Irish Bangers and Mash
from https://www.tasteofhome.com/

There’s a reason why Irish bangers and mash are one of the most beloved comfort foods. This traditional British fare is full of flavor and a cinch to make. Across the British Isles, thick pork sausages (the “bangers”) and buttery mashed potatoes served with a savory gravy are as popular in pubs as they are in homes.

While all the ingredients are essential, homemade gravy is the secret to the best-tasting bangers and mash. Most recipes call for onion gravy, which is made by caramelizing onions in the sausage fat, making a roux with flour, and adding beef or ham stock. If you’re tempted to pick up premade gravy from the store, don’t do it; homemade makes all the difference!

While the “mash” part is self-explanatory, the roots of “bangers” are unclear. Food historians suggest the name dates to World War I, when food shortages and meat rationing saw sausages made with fillers and a significantly higher water content. These sausages tended to explode when fried, hence the name. We use regular thick pork sausages today, although any type of sausage works in this recipe.

Beef and ham stock are my go-tos, but I’ve also used chicken and vegetable stock in this recipe with equally delicious results. Garlic and herb mashed potatoes or creamy Parmesan mashed potatoes transform this classic British food into a gourmet feast. Try swapping out regular mashed potatoes for colcannon, an Irish recipe featuring mashed potatoes, cabbage, green onions and plenty of butter.

Bangers and mash are a hearty, stick-to-your-ribs dinner, so vegetable side dishes offer the ideal foil to balance your plate. Fresh, crunchy sides like an easy Greek salad or kale Caesar salad are big hits. For many Brits, peas and leeks rank high on the list of best sides with bangers and mash—especially when prepared as leeks au gratin or buttery roasted leeks. Parmesan-roasted broccoli, glazed carrots and collard greens are brilliant, too. Dinner rolls or homemade bread come in handy for mopping up every last drop of gravy.

2 large potatoes, peeled, quartered
1/4 cup whole milk
1/4 cup butter
Salt and pepper, to taste
SAUSAGES AND GRAVY:
6 Irish sausages (or other pork sausage)
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef or ham stock
Salt and pepper, to taste

Bring a large pot of water to a boil. Add potatoes; cook 20-25 minutes or until tender. Drain; let sit 5 minutes. Break potatoes up with a masher. Add butter, milk, salt and pepper; mash until potatoes are creamy and fluffy.

Preheat oven to 350°. Heat a large skillet over medium-high heat. Add sausages; cook 2-3 minutes per side or until lightly browned. Remove to a 15x10x1-in. baking sheet. Bake 15-18 minutes or until cooked through.

In the skillet with the sausage drippings, add onions and butter. Cook over medium heat until tender, 5-6 minutes. Stir in salt and pepper. Stir in flour; slowly whisk in stock. Bring to a simmer; let reduce and thicken 3-4 minutes, stirring frequently.

Dollop mashed potatoes on plates; top with sausages and gravy.

6 servings