Bangers and Mash with Onion Mustard Gravy
A traditional United Kingdom comfort food….Bangers and Mash is amped up with hand smashed horseradish potatoes and tangy Onion-Mustard Gravy. Don’t save this meal just for St. Patrick’s Day, it’s quick and easy to whip up….perfect for any day of the year.
Ok….sooooo…..the word Bangers makes me snicker a bit every time I say it. Or read it. Or when my husband says it. I’m a 12-year-old. I know. But seriously, there has to be a better name for it. Bangers. (I’m cracking up as I type this….I need to get a grip.)
From what I’ve read, the name “Bangers and Mash” (ha ha ha ha ha!) came about because of the popping sound the sausages make while they’re roasting in the oven. To tell you the truth, I didn’t hear any popping or “banging” coming from my oven when I made these. So….I don’t really believe that story. But it’s the only one I could find so we’ll have to go with it……being that I’m not from Ireland or anything (I am half British!), I have no way to corroborate that story.
This is definitely my favorite Irish meal, and not because the name makes me roll on the floor in a fit of laughter….if it’s on the menu at any Irish Pub I always order it. My family knows I love my Fish n’ Chips but Bangers and Mash (he he) will always beat it out when I’m ordering my meal. The rustic-ness of the dish just screams “cold, winter day comfort food” and this is the only time I will EVER let my food commingle happily on the plate. In fact, this is one of the few dishes that I help it along…cutting up the sausages, lumping the potatoes on top and smothering the perfect bite with onion gravy. It is ridiculous. And this is one of the only times that I enjoy a cold pint with my dinner…..this and a giant pile of blue crabs are my beer food friends.
If you’re looking for something, other than Corned Beef and Cabbage and a bowl of Colcannon, to make this St. Patrick’s Day and don’t want to spend hours braising…..this is it. Sausage and Mashed Potatoes have never tasted so good….until you call them Bangers and Mash. (I had to slip it in there one more time….because, ya know… I’m juvenile.) If you want a more simple mashed potato recipe…try THIS one and then follow up your meal with an Irish style beverage or a little sweet treat!
Bangers and Mash with Onion-Mustard Gravy
This Irish classic is easy to make, Bangers and Mash with Onion Mustard Gravy is ready in less than 1 hour.
- 6 sausages I used Bangers, specifically...if you can't find them you can use mild Italian sausages
- 2 tablespoons olive oil
- 5 Yukon gold potatoes unpeeled and cut into uniform bite-sized pieces
- 1 cup low-fat milk
- 1/2 cup low fat plain greek yogurt
- 1 tablespoon prepared horseradish
- kosher salt
- fresh ground black pepper
- 2 large onions cut into 1/4 inch slices
- 3 garlic cloves minced
- 2 tablespoons chopped fresh thyme
- 4 ounces Ale or any favorite beer, Guinness would work well
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons cornstarch
- 1 3/4 cup low sodium beef broth
- Preheat the oven to 350 degrees.
- In a large skillet, heat the olive oil over med-high heat until hot and beginning to ripple. Add the sausages to the pan and lightly brown on all sides. Transfer the skillet to the oven and roast the sausages for 15-20 minutes or until golden brown and crispy. Transfer the sausages to a platter and set aside.
- While the sausages are roasting, add the potatoes to a large pot and fill with cold water until the potatoes are covered by about 1 inch. Bring the potatoes to a boil and cook for approximately 20 minutes or until they are fork tender. Drain the potatoes and return to the pot with the heat turned off. Add 1/2 cup of milk, the yogurt and horseradish and mash the potatoes with a potato masher until combined. Add the remaining milk and continue to mash until combined and creamy but still chunky. Season with salt and pepper to taste. Cover with a lid or foil and keep warm until ready to serve.
- Over med-high heat, add the onions to the skillet and cook until deeply golden brown and caramelized, approximately 15-20 minutes. Stir in the garlic and thyme cooking for 1 minutes. Deglaze the pan with the ale and scrap up the brown bits on the bottom of the pan using a wooden spoon. Stir in the mustard thoroughly and then sift the cornstarch over the mixture before stirring into the gravy so lumps do not form. Add the broth to the mixture and continue to cook until slightly thickened, approximately 10 minutes.
- Serve the sausages on the mashed potatoes and top with the gravy. Serve immediately.
- Note: The sausages, gravy and potatoes can all be made up to 1 day in advance and stored individually in airtight containers in the refrigerator. Heat before serving.