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Bangers and Mash for St. Patricks Day!

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There are so many options for excellent sausages these days, so we’re having Bangers and Mash for our St. Patrick’s Day feast!  “Bangers and Mash” is the quintessential pub food, basically it is sausages and mashed potatoes, with some gravy.  It is quick to make, inexpensive and definitely a crowd-pleaser.  Start with the best sausages you can find (so many gourmet, nitrate free options available), get some potatoes and onion… and beer!  My step-mom sautéed some chopped cabbage in a little olive oil, then drizzled with lemon juice, it was the perfect side dish!

Bangers and Mash for St. Patricks Day
Recipe type: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
  • 3 pounds red potatoes
  • 1 pound of bangers (6-8) sausages
  • 1 medium onion, thinly sliced
  • 1 stick of butter
  • ¾ cup milk
  • 2 Tbs chopped chives
  • 1 cup Dubliner cheese, shredded
  • 1 beer
  • 1 cup apple juice
  • 2 Tbs flour
  1. Boil potatoes until cooked through.
  2. Heat a large skillet and melt 2 Tbs butter, add bangers and allow to "stick".
  3. Add the onions. Cook together about 15 minutes, or until the onions are soft and brown, stirring every few minutes.
  4. Add the beer and apple juice, letting all simmer together for about 10 minutes.
  5. Drain the water from the potatoes and mash (by hand or with a ricer)
  6. Warm the milk and 4 Tbs of butter until melted.
  7. Add to potatoes and stir until combined.
  8. Mix in cheese and chives, season if desired.
  9. Cover potatoes to stay warm.
  10. Remove the bangers from the sauce, which has been reducing, and set aside.
  11. Add the flour to the 2 Tbs of remaining butter and mash together a little bit.
  12. Add flour/butter mixture to the sauce and whisk until blended and thick.
  13. Pour sauce (gravy) over the bangers.
  14. Serve mashed potatoes with the bangers and gravy.
Turn up the Irish folk music, serve your Bangers and Mash with a dry cider (or a black and tan), and enjoy a St. Patrick’s Day with those you love!

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