​​​​​​​​​​​​Bangers and Mash

​Bangers and Mash is one of our favorite Irish dishes. We've had it at restaurants many times. However, we decided it was time to recreate the dish at home for all our Foxy fans. This amazing sausage and mashed potatoes dish is popular throughout the United Kingdom. Why are the sausages called "bangers"? Back in the early 1900's due to meat shortages sausages were made with a high water content. This made them pop loudly when cooked. The recipe below is a "Go big or go home!" presentation, but it can easily serve four to lighten the calorie load or if you plan to serve it with a side salad.

PREP TIME: 25 Minutes COOK TIME: 45 Minutes

BANGER INGREDIENTS:

• 4 Beer Bratwursts - 760 Calories
  

MASH INGREDIENTS:

• 2 Lbs. (6 Medium Sized) Red Potatoes - 600 Calories
  
• 2 Tbsp. Butter - 204 Calories
  
• 1/3 Cup Half & Half - 105 Calories
• 4 Garlic Cloves - 20 Calories
  
• 1/4 Cup Dried Parsley Flakes - 16 Calories
  
• 1 tsp. Sea Salt. - 0 Calories
  

 ONION GRAVY INGREDIENTS:

• 1 Large Sweet Yellow Onion, Sliced - 60 Calories
  
• 1 Cup Chicken Broth - 20 Calories
  
• 1 Cup Guinness Extra Stout Beer - 117 Calories
  
• 1 Tbsp. Butter - 102 Calories
  
• 1 Tbsp. Olive Oil - 119 Calories
  
• 2 Tbsp. Flour - 56 Calories
  
• 1 tsp. Sea Salt - 0 Calories
  
• 1 tsp. Black Pepper - 6 Calories
  

SERVES 2: 1,091 Calories per Serving

TIP: Prep all of your ingredients prior to cooking. This includes slicing the onions and chopping the potatoes. You will also want to set up the pots for the potatoes and gravy and the bowl and mixer for the mash. All three components in this meal can be made simultaneously if you take advantage of the prep time.

DIRECTIONS:

1. ​​BANGERS: Set oven to 400°F. Place beer brats in a baking dish.
   
2. Bake brats for 35 - 40 minutes. Rotate half way through.
   
3. MASH: Clean potatoes. Leave skin on potatoes. Cut potatoes in half and then quarter each half.
   
4. Place potatoes and 4 peeled garlic cloves into a saucepan over medium high heat, cover with water, and boil until tender about 20 minutes.
   
5. Drain water, transfer potatoes and cloves to a large bowl.
   
6. Then mix in butter, half and half, salt, and parsley. Mash until fluffy and smooth with a hand mixer for 3 minutes.
   
7. ​ONION GRAVY: In a saucepan, melt butter on low heat.
   
8. Add olive oil and flour to butter and blend to form a roux. Cook for 3 - 5 minutes.
   
9. Then stir in chicken broth, beer, salt and pepper. Raise heat to medium.
   
10. Cut onion in half and then cut halves into long thick slices. Add onions. to saucepan. 
    
11. Stir occasionally and cook until gravy thickens about 15 - 20 minutes.
    
12. SERVING: Place mash in the center of the plate. Top with two bangers and pour the onion gravy over the sausage and potatoes. Yum!
    

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