Entree: Ireland – Dublin & East – Bangers and Mash (Pork sausages served with creamy mashed potatoes and onion gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 45 min

Ingredients

- 8 pork sausages, approx. 3.5 oz (100 g) each
- 2 lb (900 g) Yukon Gold or russet potatoes, peeled and cut into chunks
- 4 tbsp (60 g) unsalted butter, divided
- 1/2 cup (120 ml) whole milk, warmed (more as needed)
- 1/2 tsp (2 g) salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) olive oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) unsalted butter (for onions)
- 2 tbsp (16 g) all-purpose flour
- 1 1/2 cups (360 ml) beef stock
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (2 g) Dijon mustard (optional)
- Fresh parsley, chopped, for garnish

Instructions

1. Place potatoes in a large pot, cover with cold water, add 1/2 tsp salt, bring to a boil, and simmer until tender, about 15–20 minutes. Drain well.
2. While potatoes cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the sausages and brown evenly, about 12–15 minutes, turning occasionally until cooked through. Remove and keep warm.
3. In the same skillet, add 2 tbsp butter and the sliced onion. Cook over medium-low heat, stirring occasionally, until deeply golden and caramelized, about 15–20 minutes.
4. Push onions to one side, add the 2 tbsp flour to the pan and cook 1–2 minutes to remove the raw taste. Gradually whisk in the beef stock, scraping up browned bits, then add Worcestershire sauce and mustard if using. Simmer until the gravy thickens, about 3–5 minutes. Taste and season with salt and pepper.
5. Mash the drained potatoes with 2 tbsp butter and warm milk until smooth and creamy; adjust seasoning with salt and pepper.
6. To serve, divide mashed potatoes among plates, top with 2 sausages per person and spoon over the onion gravy. Garnish with chopped parsley.