Happy St. Patrick's Day everyone! We aren't Irish around here, but I love the holiday in memory of my Grandma- who's birthday happened to be on St Patrick's Day.
Bangers and mash are a traditional Irish food, from what I understand. Never having been there....sigh....It's no my bucket list for sure! I don't typically like sausage, but a couple times a year it just feels right. This dish is bangers (sausages), mashed potatoes and a brown gravy of some sort with onions. Sounds like a typical southern meal!
Here's how I made mine.
Start by boiling your potatoes in prep for mashing. Make sure and salt you water liberally. It's really hard to get the salty flavor adding it in after the are boiled. So for example, I used about 8 medium red potatoes and 12 cups of water. To this I added 1 ½ tablespoon. That's liberally salted to me.
I finish out my potatoes before starting the sausages, they don't take very long. Make into mash potatoes, I prefer mine with the skins on. I add butter, milk, salt and pepper.
Next up are our sausages. Prep your onions by slicing. I didn't slice mine too thin, maybe a medium slice (is that a thing?)
Heat a stainless steel skillet (or reuse the dutch oven from your potatoes, like I did) over medium heat with a little oil, I used about 1 tablespoon.Once it's heated, add the sausages and brown on all sides.
Remove from pan and add sliced onions. Move heat to a medium low or even low. Caramelize the onions.
This is what you want your pan to look like. The crusties on the side, plus some onions left over, that's perfect!!It will add flavor to the gravy.
Remove onions from pan. If you need more oil, this will depend on how fatty your sausage was, add in a little more.
We are making a roux, so you will want almost equal parts flour to oil. Well, a little less oil. For instance, I'm using 2 tablespoons oil to 3 ½ tablespoons flour. If you are gluten free, use a spelt flour or arrowroot starch.Stir this for several minutes to get rid of flour taste.
Add in beef stock.
Start with 1 cup. The thickness of your gravy is a personal thing, I like mine a little more thin, but my husband loves it really thick. Continue to add stock until it is a consistency you want. Just remember to let it heat completely each time you add the stock, it's not truly at it's thickness until it completely heated through.
Add 1 teaspoon balsamic vineagar, and salt and pepper to taste.
Now, place the mashed potatoes down first, then sausage, caramelized onions, and top it all with gravy. It's not the healthiest meal, but it does taste REALLY good!!