Traditional Irish Bangers and Mash
March 08, 2019 by North Country Smokehouse Holiday

Our Natural, Irish Bangers are Now Available for a Short Time

Ah, Saint Patrick’s Day. For the Irish, March 17 is a day of cultural celebration. For meat lovers all over the world, it’s a day of flavorful possibility. Yes, you can brine a brisket and slow-cook it in a Dutch oven for hours…But we’re quite happy dressing our Irish Brand Banger Sausage—a traditional Emerald Isle blend of pork, spices, and bread crumbs—with onion gravy on a bed of mashed potatoes for a traditional feast that takes less than 30 to fix.

History has it that the name “Bangers” comes from the fact that these sausages used to burst (bang!) while cooking due to the inclusion of bread crumbs (otherwise known as “rusk”) in the meat.

Just like any simple dish, Bangers and Mash is all about the ingredients, so most recipes you’ll find explicitly articulate the need for great quality sausage. We’re glad to oblige.

Serves 4 

Ingredients:

  • 1 (12 ounce) pkg. North Country Smokehouse Irish Brand Bangers
  • 2 lbs. white potato 
  • 1 large, white onion
  • 1/4 cup of butter 
  • A tsp. of dried milk 
  • A pinch of dried mustard
  • A dash of salt and pepper 
  • 6 cups of beef broth 
  • 2 cups of red wine 

Instructions: 

  1. Preheat oven to 200 degrees F (95 degrees C).

  2. Cook the Irish Brand Bangers in a skillet over medium-low heat until browned on all sides, about 6 minutes per side. Transfer to an oven-safe dish and move to the preheated oven to keep warm.

  3. Place 2 lbs of peeled and cubed potatoes into a saucepan over medium heat, cover with water, and boil until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, a bit of milk, dry mustard, salt, and black pepper and mash until fluffy and smooth. Set aside.

  4. Melt 1 tablespoon of butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in 6 cups of beef broth and 2 cups red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. Traditional gravy is thin and liquidy, so you can cook longer to increase thickness to your preference.

  5. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.