Bangers and Mash with Irish Ale and Onion Gravy is a very traditional and inexpensive Irish supper. This version uses just one skillet, 10-ingredients or less and is ready in under 30 minutes! That’s something to celebrate!
Sometimes, in lieu of corned beef and cabbage on St. Patrick’s Day, we like to make this with a quality, fresh, Artisan sausage. The sausages we used today were Pork Sausage with garlic and onions which we bought from Sunny Cedar Farms in Sumter, SC.
We met the owner, Russel Singleton at the Winter’s Farmers Market in Summerville, SC and he sells pastured pork at a variety of farmer’s markets throughout South Carolina. Check his website, he may very well be selling somewhere local to you!
For a little bit of back story, let’s start at the beginning where my food journey began. I grew up in a small town in Massachusetts. I lived withing walking distance to the local dairy. My Uncle Frank was a chicken farmer. It was always very common for us to get fresh, milk, eggs, cheese, and vegetables from very local sources like these farms I’ve mentioned or other roadside vegetable stands in our area. I grew up with a very “know your farmer, know your food” mindset as it was how I was raised. When I was a child, I watched as my Mom canned her own vegetables and beans from our garden. We purchased local meats, had them processed and butchered and filled our freezer each winter. As I grew up, and convenience food becomes more popular and readily available, these best practices slowly went by the wayside.
As an adult, it’s been a conscious effort for my family to move away from that convenience food way of thinking and back into the whole food movement. Yes, it takes time and a little bit of money to get started but once you do, you will be glad you did. If you’re like me, you already read every package label and if it has more than a few ingredients or anything that you cannot pronounce, you just simply do not buy it. That’s where farmers like Russel from Sunny Cedar Farms comes into play. Russel produces high quality, nitrate free, hormone free, antibiotic free, and MSG free, quality meats, sausages, and bacon among other things. His bacon is wonderful. SO good, in fact, that my 5-year old just cannot stop talking about it.
All that being said, this meal should not be reserved only for St. Patrick’s Day. These sausages are delicious anytime and it’s ready in under 30 minutes! Using our own locally grown ingredients like onions, herbs and sausages only amplify the flavors of this dish. If you don’t have a local farm fresh variety you prefer, use your favorite sausages or even bratwurst in their place.
If you are not into drinking or cooking with beer, feel free to omit it from this dish. If you chose to include the beer, remember that while the alcohol does cook off as the gravy simmers, it leaves behind the concentrated flavors of whatever beer you use. So if you do choose to add the beer to the sauce, make sure is it a brand and flavor you prefer.
Bangers and Mash with Irish Ale & Onion Gravy
Traditionally, Bangers and Mash is a very inexpensive Irish supper.
- 1/4 cup milk
- 7 tbsp butter, divided
- 8 medium Yukon Gold potatoes, peeled and diced into 1 inch cubes
- 2 tbsp all-purpose flour
- 2 onions, thinly sliced
- 8 Fresh Artisan Sausages
- 12 oz Irish ale, any flavor or brand you prefer
- 1/2 cup water or vegetable stock
- salt & pepper, to taste
- In a large pot fitted with a lid, cover the potatoes in cool water and bring them to a boil
- Meanwhile in a 12 inch cast iron skillet, over medium high heat, saute sausages for about 4 minutes. Turn them over and cook for an additional two minutes or until done. Remove from heat and set aside.
- Next, add two tablespoons of butter to the skillet and fry the onions until tender.
- Next, form the roux by sprinkling flour over the onions and allowing it to coat the onions. Once it's coated and begins to dissolve, add the vegetable stock and the beer to the pan and bring to the boil. This will boil off most of the alcohol leaving behind a rich, deep, flavor of the ale.
- Add sausages back into the skillet while the sauce thickens.
- Adjust your seasonings by adding salt and pepper according to your tastes and simmer on low, covered.
- When the potatoes have become tender enough to easily be pierced by a fork, drain the water and mash to desired texture. Add in butter, milk, salt and pepper and stir to combine.
- As a garnish, you may choose to sprinkle parsley over the sausages and gravy for plating. This adds a beautiful brightness to the dish.
recipe from Williams Sonoma