With St. Patrick’s Day around the corner, we headed over to Doyle’s Public House in Tacoma, WA to get inspired by an Irish themed lunch. Instead of the typical corned beef and cabbage, however, we tried bangers and mash – a traditional favorite of the British and Irish consisting of sausage and mashed potatoes.
What’s in a Name?
During World War II, sausage was made with water because it was cheaper. If overcooked, the sausage was prone to exploding, making a popping or “banging” sound, hence the term “bangers”. “Mash” refers to the mashed potatoes served under the sausage links.
Photo credit: Oscar Meyer
Bangers & Mash Recipe
This dish is relatively easy to make and quick. Although pork or beef is traditionally used, feel free to use whatever type of sausage you prefer.
- 4 links sausage
- 2 pounds potatoes, peeled and cubed
- 1/4 cup butter
- 1 teaspoon dry mustard powder
- salt and ground pepper to taste
- 1 tablespoon butter
- 2 large onions, chopped
- 6 cups beef broth
- 2 cups red wine
- Preheat oven to 200 degrees F.
- Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
- Place potatoes into a saucepan over medium heat, cover with water, and boil until potatoes are soft, about 10 to 15 minutes.
- Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, dry mustard, salt, and black pepper and mash until fluffy.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until slightly brown.
- Pour in the beef broth and red wine and boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper, and serve.
All Bangers and Mash photos taken at Doyle’s Public House