Our Irish Bangers & Mash with Brown Gravy Recipe is a traditional Irish dish. It’ll whisk you away to Ireland with the first bite! Irish bangers and mash are a staple food. Of course, the Irish love their mashed potatoes with Irish brown sauce! Irish gravy is a savory brown gravy recipe that’s perfect all year! To it we’re adding fresh peas and Irish Soda Farls (pan biscuits) to bring our Irish meal together.
It’s Fit Friday with Miss Nichole from Pure Clean Coaching is today! So happy that she comes every week to share her awesome fitness knowledge with us! If you want check out more of our Fit Friday posts then CLICK HERE!
Ingredients for our Irish Brown Gravy or Irish Brown Sauce
- yellow onion
- all-purpose flour
- red wine, like Cabernet
- beef broth or stock
- salt and pepper, to taste
My confession: a replacement for pork bangers
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!
Food in Ireland
• Irish food 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.
Fit Friday with Nichole
Right now you never know what you are going to get, snow and cold mixed with a bit of sunshine here and there. While I have striven to embrace winter running this year there are still days when the treadmill is a must. When the snow is blowing side ways or the only time I can get out is at 5am you can most assuredly find me on the treadmill.
There are plenty of people that cannot mentally push through the treadmill, I have learned good company, a good movie and/or mixing things up is a great way to tackle treadmill miles. This is a workout I did with a treadmill class a few weeks ago (treadmill class is a lot like spin class but on treadmills instead of running). I loved it and have used it for myself a few more times.
Some other things to remember when running on a treadmill.
1) Warm up. All too often I watch people walk into the gym, jump on the treadmill and start running. Take a minute and get your body ready to go.
2) Music or movies. Figure out what works for you and make it better. Good headphones, decent quality screen, whatever it is you need have it.
3) Embrace it! If you get on the treadmill with a bad attitude and watching the clock from the get-go it is never going to get better.
If you don’t know your race paces here is what you are going to do; find your base pace (a pace that you could maintain for an hour), and from there you will go +5 for marathon, +10 for half marathon, +15 for 10k, and +20 for 5k pace.
For example; start at 7.0. Complete the mile run (1600 m) at 7.5, the 1200 m at 8.0, 800 m at 8.5, and the 400 m at 9.0.
- 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
- 1 1/2 cups sliced green cabbage
- 1/4 cup kerrygold Irish butter
- 3/4 cup milk
- 1/4 cup sour cream
- 2 tablespoon dijon mustard
- 1-2 tablespoons Irish horseradish
- 1-1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- The Brown Gravy:
- 1 large yellow onion, thinly sliced
- 1 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1/2 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 1/4 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.
Amount Per Serving: Calories: 1064Total Fat: 61gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 146mgSodium: 2584mgCarbohydrates: 73gFiber: 8gSugar: 11gProtein: 47g
More Irish Recipes
Our Irish Bangers and Mash with Brown Gravy Recipe will bring lots of St. Patties Day luck!
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene