Bangers and Mash with Brown Gravy is a traditional Irish dish that’ll whisk you away to Ireland with every bite!
I’ve been loving all of the Irish recipes we’ve been enjoying. . . starting off with our Irish Soda Farls, then Corned Beef and Cabbage, Spicy Reuben Sandwich, Irish Cream Bundt Cake, and Irish Coffee!
Sooooo, I have a confession! I don’t really eat much pork. . . I just prefer leaner types of protein so my bangers are made with chicken and they were delicious!! We have a local store here that makes several different varieties of sausages and brats with chicken and spices. The ones in our Bangers and Mash with Brown Gravy are the chicken garlic variety but if you prefer the traditional Irish pork brat then this recipe works exactly the same!
The food in Ireland can vary from hearty-comfort food to fresh from the sea dishes. . .
Soups of all types, seafood, and meats also play important roles in the Irish diet. Irish soups are thick, hearty, and filling, with potatoes, seafood, and various meats being common ingredients. Since their country is surrounded by water, the Irish enjoy many types of seafood, including salmon, scallops, lobster, mussels, and oysters. However, meat is eaten more frequently at Irish meals. The most common meats are beef, lamb, and pork. A typical Irish dinner consists of potatoes (cooked whole), cabbage, and meat.
Bangers and Mash with Brown Gravy are a delicious dinner any day of the year!
Much Love and Peace~
- The Bangers:
- 2 pounds Irish banger sausages (pork sausage) or chicken sausage with garlic
- The Mash:
- 3 pounds russet potatoes, peeled and cut into chunks
- 1½ cups sliced green cabbage
- ¼ cup kerrygold Irish butter
- ¾ cup milk
- ¼ cup sour cream
- 2 tablespoon dijon mustard
- 1-2 tablespoons Irish horseradish
- 1-1½ teaspoons sea salt
- ½ teaspoon black pepper
- The Brown Gravy:
- 1 large yellow onion, thinly sliced
- 1 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- ½ cup red wine (like Cabernet)
- 2 cups beef broth or stock
- salt and pepper, to taste
- Peas and parsley to serve
- Preheat your oven to 350 F degrees.
- Add the butter fat to a 12-inch cast iron skillet and heat on medium high.
- Add onions and saute 3-4 minutes or until browning; stirring occasionally.
- Add garlic and ¼ cup red wine, cook and stir 2 minutes more.
- Remove onion mixture from skillet; set aside.
- Place sausages in skillet, brown on all sides, add remaining wine, then place skillet in oven and bake 12-15 minutes or until centers temps 165 degrees.
- Transfer the sausages to a cutting board, tent with foil and let rest for 5 minutes before cutting in half.
- Place potatoes and cabbage in a large pot and fill with water.
- Bring to a boil, once at a boil cook for 20 minutes or until the potatoes pierce easily with a fork.
- Drain and mash adding in milk, butter, sour cream, dijon, horseradish, sea salt, and pepper.
- Cover and keep warm on low heat.
- Meanwhile, heat the drippings in the skillet over medium-low heat, add the onions, sprinkle with flour, and stir.
- Add beef broth and bring to simmer and scrapping up bits off bottom of skillet, add onions and simmer 5 minutes or until gravy thickens.
- To serve:
- Place a mound of mash on plates with bangers, brown gravy, peas, and parsley.
- Sprinkle with parsley.