Irish Beer Bangers and Mash

Irish Beer Bangers and Mash pile Irish banger sausages simmered  in Irish ale on  a  heap of seasoned mashed  potatoes with beefy gravy.
Irish Beer Bangers and Mash

Irish Beer Bangers and Mash

Sue Lau | Palatable Pastime

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Irish Beer Bangers and Mash is my recipe  of the day for Sunday Funday. We group up on Sundays posting a variety of recipe topics. This week we are posting  for St. Patrick’s Day.

Irish Beer Bangers and Mash

Bangers: British or Irish or…?

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!)

History of Bangers

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.

Bangers in America

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.

When  to Serve Bangers and Mash

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.

Pairing Bangers and Mash

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).

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!

Sunday Funday

St. Patrick’s Day Recipes

Sunday Funday

Check out these recipes for more ways to celebrate St. Patrick’s Day!

Irish Beer Bangers and Mash

Irish Beer Bangers and Mash

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Irish Beer Bangers and Mash

Irish Beer Bangers and Mash

Sue Lau
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine British, Irish
Servings 4
Calories 696 kcal

Ingredients
  

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
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 21 ounces canned beef stock
  • 2 1/2 tablespoons cornstarch

Potatoes:

  • 2 pounds potatoes peeled and chopped
  • 4 tablespoons butter
  • 1/3 cup crème fraiche (or thin sour cream)
  • 2 tablespoons freeze-dried chives
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper

Instructions
 

  • 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; keeping the heat low and stirring often.
  • When caramelized, season to taste with salt and pepper.
  • Whisk cornstarch into stock 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.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 696kcalCarbohydrates: 57gProtein: 27gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 84mgSodium: 1948mgPotassium: 1660mgFiber: 6gSugar: 6gVitamin A: 198IUVitamin C: 51mgCalcium: 97mgIron: 4mg
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Note: This post  has been updated from  02.26.14 to reflect an updated recipe card and fresh  photography. Thanks for  your continued  interest.

9 responses

  1. Delish! I’ve never had bangers and mash before – but will certainly make them again. How could you go wrong with sausages, caramelized onions, and mashed potatoes! This was easy to make with wonderful results and was a great comfort meal. Thanks, Sue! Made for Culinary Quest 2.
    lazyme

  2. I love bangers and mash and this was a great example of it. I had to use half guinness and half Harp because i only had a half bottle left of the Harp.

  3. I am a frequent flyer with Bangers and Mash and this was an awesome version. I had never cooked them in beer before but I sure will in the future. Much less greasy tasting imo. I didn’t know where you put the thyme so I tossed it in the gravy. Thanks! lesley Snow (aka K9)

  4. I never knew the history behind bangers. Thanks for this fun take on Sausage and Potatoes (in English) LOL.

    • Boundaries insofar as there are bangers for Ireland, England and Scotland. It is probably due to spices included.

  5. I kids did mention bangers to me and I thought they were pulling a fast one on me. 😀 I loved your writeup.

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