Description
Who’s up for a skillet of juicy, Irish pork sausages, smothered in a rich homemade onion gravy and served with lashings of mashed potatoes and marrowfat peas? Yep, this Irish bangers and mash recipe is one you’ll want to make again and again!
Ingredients
Scale
- 1 batch of my colcannon mashed potatoes recipe
- 1 tbsp olive oil
- 6 pork sausages
- 2 onions
- 2 garlic cloves, crushed
- 30g unsalted butter
- 2 tbsp plain, all-purpose flour
- 600ml beef stock
- 1 tbsp Worcestershire sauce
- sea salt flakes
- freshly ground black pepper
- canned marrowfat peas
Instructions
- Start making the colcannon. Prepare 1 batch of colcannon mashed potatoes.
- Heat the oil in a large skillet. Add the sausages and cook them on a medium heat until browned on all sides and cooked through. (You may need a little more oil depending on the sausages. Feel free to add more if needed) Remove from the pan and set aside.
- Start the gravy. If you have more than a tablespoon or two of sausage fat, please remove any excess. Add the sliced onions and butter and saute on low heat until translucent – about 8-10 minutes. Add the garlic and cook for 1 minute.
- Once the onions are cooked, add 2 tbsp of plain flour. Stir through and continue cooking for a couple of minutes, stirring continuously.
- Add 1/3 of the beef stock and stir through the onion/flour mix. Once it starts to thicken, add the remaining stock. Add the Worcestershire sauce and stir through.
- Simmer for 15 minutes to deepen the flavor. The gravy will thicken the longer it simmers. At any time if you would like a thinner consistency, just add a little more beef stock.
- Season with sea salt flakes and freshly ground black pepper.
- Serve the sausages with the onion gravy, colcannon mash and marrowfat peas.
Notes
To get the best flavor out of your sausages, cook them in a cast iron skillet. Unlike a non-stick pan, you’ll find that you get more cooked-on bits on the bottom of the pan. More cooked-on bits equals more flavor in your gravy!
I have allocated one sausage per person for this recipe. However, it doesn’t matter if you cook six sausages or ten. I usually cook extra for the next days lunch and one sausage isn’t enough for some. Adjust accordingly!
I cook this recipe in my 26cm cast iron skillet.
Nutrition
- Serving Size: I sausage + sides
- Calories: 775
- Sugar: 10.2 g
- Sodium: 1929.5 mg
- Fat: 55.9 g
- Carbohydrates: 45.1 g
- Protein: 24.9 g
- Cholesterol: 133.3 mg