Bangers and Mash

Bangers and Mash

Anyone can make pot roast. Why not try something different?  It’s St. Parick’s Day, so there is no better time than to whip up a traditional Irish dish and this one does not disappoint.

You might be wondering why this popular dish has such a weird name. “Bangers” are sausages, and they get their name for the way they pop and “bang” when they are cooking. “Mash” is simply those decadent creamy mashed potatoes served with those delicious sausages.


8 sausages- (We recommend Pork Sausages, but it’s totally up to you)

2 tbsp olive oil or butter

1 yellow onion (sliced- the thinner the better)

2 minced garlic cloves

¼ cup All Purpose Flour

2 cups beef broth/stock (either will work- but broth is thicker and makes a thicker gravy)

½ tsp salt

½ tsp black pepper

Mashed Potatoes- I am not going to tell you how to make mashed potatoes- ask your mom or your grandmother. I will recommend Yukon Gold make the best mashed potatoes.



  1. Brown your sausages in a pan- approximately 4 to 5 minutes on either side. When fully cooked, remove from pan. Set aside.
  2. In the same pan, saute the garlic and onions.
  3. Once they have browned, add your flour and stir those until brown.
  4. Slowly add your broth/stock into the same pan with the onions and add salt and pepper.
  5. As it starts to thicken a bit, add your sausages and let simmer for 1 to 2 minutes.
  6. Serve with mashed potatoes.
  7. If you want a hint of green, add some green peas.


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