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Irish Bangers & Roasted Garlic Mash

Traeger Kitchen


Irish Bangers & Roasted Garlic Mash

Prep Time

20 Minutes

Cook Time

1 Hours

Effort
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Pellets

Mesquite

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

Ingredients

How many people are you serving?

4

    Steps

    • 1

      When ready to cook, set the temperature to High (450F+) (260 C) and preheat, lid closed, for 10 to 15 minutes.
    • 2

      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.
    • 3

      Place on baking sheet with potatoes and put on grill. Roast potatoes until tender (about 65 to 75 minutes).
    • 4

      Remove potatoes from grill and place in a large bowl. Cover with foil to keep warm
    • 5

      Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.
    • 6

      Heat 1/2 Tbsp oil in skillet. Add sausages and close lid.
    • 7

      Cook for 4 to 5 minutes each side and cook until sausage reaches an internal temperature of 150 (65 C) 1degrees F (about 4 to 5 more minutes).
    • 8

      Remove sausages onto a plate and cover with foil to keep warm.
    • 9

      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.
    • 10

      Add 3/4 cup (200 mL) of beef broth and 3/4 cup (200 mL) stout to mixture. Mix in the onion and add remaining beef broth. Mix until combined.
    • 11

      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.
    • 12

      Season with salt and pepper. Cover with foil to keep warm and set aside.
    • 13

      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.
    • 14

      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.
    • 15

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

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