Bangers & Irish Cheddar Mash with Guinness Gravy
Enjoy a taste of Ireland with this comfort food classic dish! Deliciously browned sausages are served atop a creamy, cheesy mound of mashed potatoes with a hearty and flavorful traditional onion gravy. Why “bangers”? Depression Era sausages were often plumped up with water which would cause them to pop with a bang in the pan!
- 2 lbs Yukon Gold potatoes peeled and diced
- 1 TB plus 1 tsp kosher salt
- 8 links veal or chicken sausages in a pinch use Bratwurst
- 5 TB unsalted butter divided
- 1 large onion diced
- 1 TB flour
- 1/2 cup Guinness beer
- 1 cup chicken or beef broth
- 1 TB Worcestershire sauce
- 2 tsp dijon mustard divided
- 1 cup shredded imported Irish cheddar cheese
- 1/2 cup whole milk
- Optional chopped fresh parsley or chives for garnish
- Place potatoes in a large saucepan with 1 TB salt and enough cold water to cover by 2”. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes or until very soft.
- While potatoes simmer, add 1 TB butter to a large saute pan over medium-high heat. Cook sausages for 7-10 minutes, turning often until well-browned. Remove sausages from pan to a plate. Add onion and remaining tsp salt and cook for 5-7 minutes or until softened. Sprinkle with flour and stir to combine. Add Guinness to pan, scraping up browned bits. Increase heat to high, whisk in broth, Worcestershire, and 1 tsp Dijon mustard and simmer gravy until slightly reduced and thickened, for ~5-7 minutes. Return sausages and any drippings to pan, cover, and keep warm until ready to serve.
- To finish potatoes. Drain potatoes well and add remaining 4 TB butter and milk to the hot saucepan. Add potatoes and imported Irish cheddar to the melted butter and milk mixture. Mash well until fluffy and cheese is melted and combined. Serve at once topped with bangers, gravy, and optional garnish.