How to Make Bangers and Mash: St Patricks Day Food

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: pork shoulder

Lower in fat and calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

More nutritious and budget-friendly.

Cut the potatoes in half with skins on.

Boil the potatoes in water for about 20 minutes until ready to be pulled out.

Slice 2 onions for the gravy.

Add the sliced onions to a metal pan with a little extra virgin olive oil.

Cook the onions on the grill until they are limp and starting to brown, about 35 minutes.

Perform a fork test on the potatoes to check if they are done.

Drain the potatoes and let them steam for a bit before mashing.

Put the potatoes into a bowl and add heavy whipped cream.

Mix the potatoes and cream together until combined, being careful not to make them too creamy.

Add salt to the mashed potatoes and mix well, then taste for seasoning.

Remove the cooked onions from the heat once they are limp and brown.

Add Irish butter to the onions and mix to combine.

Add 2 and 1/2 tablespoons of flour to the onions and mix to bring everything together.

Eyeball and add 2 to 2 and 1/2 cups of chicken stock to the onion mixture.

Return the mixture to the grill to heat up and start boiling for the gravy.

Open the beer brats and prepare to cook them.

Add oil to a pan and place the beer brats in it.

Cook the brats for about 5 minutes on each side, totaling 15 to 20 minutes.

Check the internal temperature of the brats, aiming for 165°F, moving them to the grill if necessary to finish cooking.

Plate the mashed potatoes as a bed on the plate.

Lay a brat on top of the mashed potatoes and pour onion gravy over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens