Bangers and mash with onion gravy

Bangers and Mash with onion gravy is a familiar term for Sausage and Mash, one of the favourite Irish dish. Bangers and Mash are quick and easy to make, and also it’s cheap yet very substantial meal. There are now many different flavours available on the market from spicy through fruity.
In the recipe below I use my favourite and one of the best sausages in the country. I’m talking here about O’Flynn’s Gourmet Sausages. You can find their local shop in Cork’s famous English Market. They also supply locally to supermarkets, foodservice and butchers, so there is a chance you will have an opportunity to taste those unreal sausages on The Wild Atlantic Way.

You will need

  • Saucepan
  • Medium pot
  • Large non-stick frying pan
  • Roast tray
  • Masher

Ingredients

Serves 4
  • 8 large O’Flynns Cumberland Sausages
  • 2 tbsp of repressed oil
  • Few fresh thyme twigs

For the onion gravy

  • 240ml demi glace
  • 50ml port
  • 2 medium onions, finely sliced
  • 1 tbsp of finely chopped fresh thyme
  • 1 garlic clove, minced
  • 2 tbsp of butter
  • 1 tbsp of single cream
  • ½ tsp of freshly ground black pepper
  • 1 tsp of table salt

For the mashed potato

  • 900g potatoes, peeled and cut into chunks
  • 100ml single cream
  • 2 tbsp of butter
  • Freshly ground black pepper
  • Salt

Preparation Method

40 minutes
  1. Preheat the oven to 180˚C/Gas mark 4.
  2. Heat a large non-stick frying pan over a low and drizzle with repressed oil. Place sausages and slowly cook for 5 minutes turning from time to time. Transfer sausages into a roast tray and pop in the oven for 10 minutes.
  3. Meanwhile, prepare onion gravy. Place a saucepan with thick bottom over medium heat. Melt butter and add onion, garlic and thyme. Keep frying gently until onion caramelises naturally. Pour port with demi glace and bring to the boil. Add cream and season with salt and freshly ground black pepper. Set aside in the warm place till needed.
  4. To make mash potato, cook potatoes in the medium pot of boiling water. Drain well, add butter with cream and mash with the masher until smooth. Season with salt and freshly ground black pepper.
  5. Place sausages on the bed of mash potato topped with onion gravy and serve bangers and mash straight away.

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