Bangers And Mash

A classic Irish dish made the 3 Winks way!

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00


4 pork sausages


2 lbs russet potatoes

1/4 cup butter

2.5 tbs milk

1 tsp mustard powder

salt and pepper to taste


1 large chopped onion

1 tbs butter

6 cups beef broth

1/4 cup red wine vinegar

salt and pepper to taste


1Cook the sausages over med-high heat until browned on each side. Put aside and cover to keep warm.

2Wash, peel, and cube potatoes. Gently boil in salted water until soft enough to stab with a fork. Drain and let cool for a few minutes. Add butter milk and mustard powder. Mash until smooth. Add salt and pepper to taste.

3In the pan where the sausages were browned, add butter and onions over med-high heat. Cook onions until they are translucent and starting to brown. Add broth and vinegar. Let simmer until reduced to about half. Season with salt and pepper to taste.

Additional Notes

Pour the gravy over the sausages and the potatoes and enjoy. In the states it can be hard to find the same kind of sausages, but they should be pork sausages. The ones I had tasted like a mild breakfast sausage. Bratwurst could work as well.

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