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Bangers and mash

This recipe plays homage to my Irish heritage. At least for me, there’s something incredibly comforting about bangers and mash. Maybe it’s the thought of ducking into a pub in Ireland on a cold and rainy day and ordering up a plate of these, or just the fact that any pub you go to in Ireland is probably going to have this on the menu.

You can get wildly creative with this recipe: note that most typical Irish bangers and mash recipes don’t call for mushrooms. I just happen to love mushrooms, so I add them to quite a few recipes! You could substitute leeks for the onions, or add in a bunch of other vegetables to make this your own.

4 large sausages (pork, turkey, or chicken)
1 tablespoon olive or coconut oil
1 large onion
1 cup (125 g) mushrooms
½ tablespoon almond flour
¾ cup (180 mL) chicken or beef stock
~ splash of balsamic vinegar
~ Mashed Cauliflower ( recipe here)

  1. Heat a large skillet over medium heat. Sear sausages on each side until browned.
  2. Add enough water to cover sausage ¾ of the way, and continue cooking until cooked through and water has cooked off.
  3. Remove sausages to plate.
  4. Add oil, onions, and mushrooms to same pan, scraping up bits from sausages.
  5. Cook until onions are translucent and somewhat caramelized.
  6. Add in flour and stir, cooking for 3–4 minutes.
  7. Add in stock and balsamic vinegar.
  8. Add sausages back to onion/mushroom mixture.
  9. Serve over Mashed Cauliflower.

Ingredient Notes—Read your labels on the sausages. You never know what ingredients might be in there.

Hint—You can enjoy this for days or weeks to come by freezing in individual portions.