Bangers and mash are indeed comfort food any leprechaun would cuddle up with.
Irish Beer Bangers and Mash
Sue Lau | Palatable Pastime
And before we get started, I want to clarify that I know that Irish people do not generally refer to sausages as bangers, unless they are talking about British people talking about their bangers. That’s a lot of talking going around (much of it behind the back of the other person) and in the midst of differences between what Irish and English people call them, something was forgotten.
The Yanks are sitting here across the pond, talking out of earshot, obviously. Because no one seems to be aware that for whatever reason, if you go to an Irish pub or restaurant in the U.S. and order this sausage, it will be called…(guess what? LOL) A banger. And further, if you go to a butcher shop to buy these little gems for your dish, they will describe them as Irish bangers. But the Irish need to know that we are not being antagonistic over here on this side of the Atlantic- as we do love everything Irish, and celebrate it famously (especially on St. Patty’s Day when everyone is suddenly…Irish!)
The history of the banger doesn’t seem to imply any difference in where the sausage was made, using what traditional recipe, or even who ate them. But back during the War, times dictated that meats often have water added to them as filler. And as a result, when popped into the frying pan, the natural casings tend to shrink, squeezing out that little bit of water which sizzles, bangs and pops, causing the sausages to dance a sort of Irish jig right there. Now what self-respecting Irishman isn’t going to love that? If the Irish haven’t yet embraced the term for their sausages, it might seem that the sausages themselves have embraced being Irish, much in the same way that Yanks and peoples everywhere do, whenever cause for Irish celebration comes up.
So YES. I am calling these bangers Irish, because that’s what the butcher called them. And as for the pairing with mash, I’ll just pass it off with a wink and say that everybody loves mash, and Irish and potatoes might even be joined at the hip. So if it wasn’t an Irish recipe before, it may in fact be one now, because the world demands it and because. YUM.
Now this dish can often be served as a breakfast item (in London if not Dublin) although I find it makes a nice comfy dish for dinner, served with a side of English peas. It’s great Springtime food for me, and I’ll eat this anytime without an argument.
If any Irishness is needed from there, I might pair it with a Smithwick’s ale , Harp lager beer, or maybe a Blacksmith (Guinness stout and Smithwick’s ale, layered), or a Black and Tan (Harp lager or Bass ale and Guinness stout, layered).
Blacksmith: Guinness stout mixed with Smithwick’s ale.
Whichever meal you choose to enjoy your Irish sausage and potatoes, or with a pint or even a mug of irish coffee, you are sure to enjoy. I know this is a recipe I love!
Irish Beer Bangers and Mash
- BANGERS AND GRAVY
- 1 pound sausages (Irish banger sausages)
- 12 ounces Harp lager beer (or other lager beer)
- 2 large yellow onions, slivered
- 1/2 teaspoon dried thyme
- 3 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Black pepper
- 21 ounces canned beef consomme
- 2 1/2 tablespoons cornstarch
- 2 pounds potatoes, peeled and chopped
- 4 tablespoons butter
- 1/3 cup creme fraiche (or thin sour cream)
- 2 tablespoons freeze-dried chives
- Salt and pepper
- In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
- Meanwhile, in another nonstick skillet, heat butter and oil and saute onions, thyme and garlic over low heat until caramelized, about 30-35 minutes; KEEP THE HEAT LOW AND STIR OFTEN.
- When caramelized,season to taste with salt and pepper.
- Whisk cornstarch into consomme until dissolved; stir into onions and stir over low heat,then bring a boil stirring, until mixture thickens.
- Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender;remove from heat and drain.
- Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.
- Serve bangers and gravy over mashed potatoes.
From the kitchen of palatablepastime.com
Recipes for Irish drinks:
Pour half Smithwick’s into a pint glass and top up with Guinness.
Black and Tan:
Pour Harp or Bass into a pint glass and top up with Guinness.
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