In most American households when they think of St. Patricks Day they automatically think of corned beef and cabbage. However that is not a traditional Irish dish. It is here in America but in Ireland a traditional dish would be Irish Bangers And Mash With Stout Gravy.
If you have never had Irish Bangers And Mash you should totally skip the corned beef at least once and make Irish Bangers And Mash.
Irish Bangers and mash is a sausage that is cooked in a stout beer served with mashed potatoes and a stout gravy. Sooo Good!
Irish Bangers And Mash sounds harder to make then it is. I know whenever I say I am going to make it, Tom always thinks it is going to take me forever to make dinner. But it doesn’t. 🙂
The important thing to remember when making this bangers and mash recipe is that you need a stout beer. You do not want to take a can of beer and make this. You will not be happy with the results, trust me on this. If you want an Irish stout beer to make your bangers and mash go with Guinness.
Irish Bangers And Mash
(With Stout Gravy)
Irish Bangers and mash
- 1 pound raw bratwurst
- 8 ounces stout beer
Stout Gravy Ingredients
- 4 medium russet potatoes
- 2 tablespoons butter
- 1/2 cup buttermilk
In a sauté pan add the stout beer and bratwurst. Cover the pan and turn the heat to medium heat. Cook for five minutes then flip the sausages over. Cook for an additional five minutes. Uncover the pan and allow the liquid to reduce until there is a little liquid left and the brats have browned.
While the bratwursts are cooking you can start making the stout gravy. In another pot melt the butter and add the onions. Sauté the onions for about five minutes then add your garlic. Cook until the onions have browned. Stir in the flour to create a roux and cook the roux until it's golden brown about 2 to 3 minutes. Keep an eye on the flour so it doesn't burn. Slowly stir in the stout than the beef broth. Bring it up to a boil. Once it has boil reduce the heat to low and allow it to simmer until it has reached the thickness you desire.
While the gravy is cooking peel and slice the potatoes. Rinse your potato and cold water a few times until the water becomes clear to remove some of the starch. Place the potatoes in a saucepan and cover them with cold water. Bring the potatoes up to boil and cook until you can pierce them easily with a fork. Drain the potatoes and add to your butter and the buttermilk. Use your potato masher or mixer to mashed potatoes until they're nice and fluffy. Season with salt and pepper to taste.
Check out these other great St. Patrick’s Day Recipes
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