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  • Irish Bangers & Roasted Garlic Mash
 
  • Irish Bangers & Roasted Garlic Mash
 

Irish Bangers & Roasted Garlic Mash

Irish Bangers
0.0
0.00Irish Bangers
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr 30 mins
  • Serves4 - 6
  • HardwoodMesquite

This traditional dish of the British Isles, also known as “sausage and mash”, packs a punch of wood-fired flavor.

Ingredients

Bangers:

  • 1/2 tbsp oil
  • 8 sausages of choice
  • 1 large white onion, halved and finely sliced
  • 2 garlic cloves, minced
  • 3 tbsp flour
  • 2 cups beef stock or broth
  • 3/4 cup irish stout

Mashed potatoes:

  • 1 lb russet potatoes, scrubbed
  • 1 lb yukon gold potatoes, halved crosswise
  • 8 Garlic cloves, finely minced
  • 1 tbsp olive oil
  • 1 cup half and half
  • 3 tbsp salted butter
  • 1 tbsp chives, finely chopped
  • Sea Salt and Ground pepper, to taste

Bangers:

  • 1/2 tbsp oil
  • 8 sausages of choice
  • 1 large white onion, halved and finely sliced
  • 2 garlic cloves, minced
  • 3 tbsp flour
  • 2 cups beef stock or broth
  • 3/4 cup irish stout

Mashed potatoes:

  • 1 lb russet potatoes, scrubbed
  • 1 lb yukon gold potatoes, halved crosswise
  • 8 Garlic cloves, finely minced
  • 1 tbsp olive oil
  • 1 cup half and half
  • 3 tbsp salted butter
  • 1 tbsp chives, finely chopped
  • Sea Salt and Ground pepper, to taste

Preparation

When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close creating a tight packet.

Place on baking sheet with potatoes and put on grill. Roast potatoes until tender (about 65 to 75 minutes).

Remove potatoes from grill and place in a large bowl. Cover with foil to keep warm.

Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.

Heat 1/2 Tbsp oil in skillet. Add sausages and close lid.

Cook for 4 to 5 minutes each side and cook until sausage reaches an internal temperature of 150 degrees F (about 4 to 5 more minutes).

Remove sausages onto a plate and cover with foil to keep warm.

You will need 2 tbsp oil left in the skillet. Add onion and garlic and cook until golden brown (about 4 minutes). Add flour and mix through.

Add 3/4 cup of beef broth and 3/4 cup stout to mixture. Mix in the onion and add remaining beef broth (1 1/4 cup). Mix until combined.

Close lid and cook stirring every few minutes until the gravy thickens but is slightly thinner than you want - it will thicken as it cools.

Season with salt and pepper. Cover with foil to keep warm and set aside.

Halve potatoes lengthwise, then use a fork to scrape flesh into a saucepan. Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

Combine half-and-half and butter in a large measuring cup and pour 1/2 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in the remaining 1/2 cup of half-and-half mixture. Season generously with salt and pepper.

Serve sausages with plenty of gravy and mashed potatoes. Top mashed potatoes with chives if desired. Enjoy!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr 30 mins
  • Serves4 - 6
  • HardwoodMesquite

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