Bangers and Mash

Bangers and Mash

Print

byPrepared by Declan O'Flynn from Jane Russell's Original Irish Handmade Sausages

of Co. Kildare

Bangers and Mash are pure Cork comfort food. You might say a banger is a banger is a banger, but you won't say that anymore when you taste Jane Russe Read More
Share:
Prep Time

10 Minutes

Cooking Time

30 Minutes

Serves

4-6 People

Ingredients

8 of Jane Russell’s Original Irish Handmade Sausages (with a variety of Gourmet Sausages to choose from)

Quick & Simple Onion Gravy

  • 500 ml water
  • 4 tbsp Gravy granules
  • 1 Onion sliced
  • Add 100ml of Red wine if you wish just to give it a kick
  • Black pepper

Mash

  • 800g Rooster potatoes
  • 75g Real butter
  • Salt and white pepper

Method

Put your Sausages in a pre – heated oven at 200°C and bake for about 20 minutes. Bring your potatoes to the boil and let slowly simmer for 20 minutes, add cubed butter and mash. Season with salt and pepper and give it a quick stir with a wooden spoon. Bring the water to the boil, turn down to simmer and whisk in gravy for about one minute. Add your sliced onions and red wine if you wish and leave to simmer for 10 minutes.
To Serve: Serve up the mash with the sausages and onion gravy. This dish is great if served with green peas.

You may also like

  • Autumn Fruit Cobbler

  • New Season Irish Carrot Cake

    International Guest Chef Fred Cordonnier. Recipe baked by Aisling Boggan from team Good Food Ireland.
  • Greek Yogurt, Lemon Zest and Pistachio Pancakes

    Since 1990, the Faughnan family of Dromod, Co. Leitrim have been ensuring the traditional Irish food, boxty remains a key part of Irish food culture with their Dromod Boxty food business.