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BANGERS AND MASH Sausage & Potatoes St Patrick's Day Irish Food Meal
#stpatricksday #irish #catherinesplates
Recipe: https://catherinesplates.com/bangers-and-mash/
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Today we are going to be making this
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delicious St. Patrick's Day meal. It is
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Irish food. It's cozy. It's classic.
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It's budget friendly. It's bangers and
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mash. We have these delicious browned up
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sausages. We're going to put this over
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smooth mashed potatoes and a rich onion
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gravy. We're also going to serve it up
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with some mashed peas. Y'all ready? You
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got your Bucky shirt on?
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That's my green shirt today. He's got
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his hat on. All right. So, here's
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everything that you're going to need to
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make our bangers and mash. We've got
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some mild. These are sausage links. Now,
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I am using the Italian ones here. That's
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what I found.
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And we're going to have some salt. Got
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some beef broth. That'll be part of the
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gravy with the flour, the onion, the
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butter, the worooishure sauce, some oil,
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and then we've got some potatoes over
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here because I am going to show you how
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to make some mashed potatoes while this
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all is happening at the same time. We've
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got the milk for it. We've got some more
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I guess we got some more salt and pepper
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back there. Some onion powder, garlic
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powder. I've got the peas if you want
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those as part of the meal. It's
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tradition, right? And then we got some
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lemon to jazz up those peas with. All
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right, you guys. First thing we're going
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to do is get the potatoes ready because
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they're going to need to start cooking
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as we get everything put together. Now,
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let me show you really quick what we're
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going to be using as far as dishes. Now,
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I am going to be using a large deep
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skillet.
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That's to get those sausages going and
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also to make that gravy in. And I've got
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a medium pot here to do the peas in. And
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then back here, I have a large pot. And
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I've got some cold water in it. And
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that's going to be ready for the
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potatoes once we get those diced up. And
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we'll judge the water when the potatoes
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go in there. That's what you're going to
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need to make the mashed potatoes. I am
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using these gold or yellow potatoes.
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Now, these are about like, you know,
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hand size here. And I've got six
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potatoes here. This will feed about four
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people and have some leftovers, which
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we're hoping for. Now, they've already
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been cleaned, so I'm just going to cut
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these. The smaller you cut your
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potatoes, the faster they cook. I'm
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going to cut these into nice chunks here
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because we got lots of things to do and
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we want these cooking at the same time.
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So, that way it gets done at the same
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time.
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So, I'm probably looking at this size
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right here.
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You can use rusted potatoes if you want
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to do that or even the red potatoes. I'm
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leaving the skins on. The skins have
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lots of nutrients in potatoes, so why
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not? And you can't really tell the skin
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from the potato. They look the same
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almost, so it won't distract us.
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Now, these yellow gold potatoes will
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make a delicious, creamy, smooth mashed
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potatoes. All right, I'm going to start
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adding in the potatoes
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to my water.
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Now, I stopped before I cut the other
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two potatoes because it just seemed like
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we had a lot of potatoes going on here.
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I mean, it's not a bad thing, right? We
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are going to place all these potatoes in
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there. Now, about 2 lbs of potatoes. And
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I'm going to take some salt. And we are
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generously going to salt those potatoes.
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Probably about half a tablespoon to one
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tablespoon of salt. There's a lot of
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potatoes in there. I'm going to put the
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whole tablespoon in there. There we go.
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And then what I'm going to do is go
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ahead and just put this on a high heat
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and let this come to a boil. And once
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those potatoes come to a boil, we'll
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drop down the heat to a medium medium
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high and let them simmer until those
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potatoes are nice and fork tender. Now I
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am going to take out some of that water.
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You just want your water to be about 1
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in above the potatoes.
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I think right there will be good.
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Perfect. Right there. Y'all can see in
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there. All right, you guys. Now, we're
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going to start on our sausages. Now, the
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pack of sausages came in five lengths
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here.
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So, I'm going to be in a large deep
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skillet because we're also going to make
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that onion gravy in here. So, I'm going
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to start my heat on a medium high.
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And then we're going to add in some oil.
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We're wanting to brown those sausages up
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first.
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Get a nice deep color to them. And we
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want to make sure that they are cooked
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through. So, I've got about one to two
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tablespoons. It looks like two of my
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olive oil here.
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You want to get that nice and hot before
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we add the sausages.
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Oh, hear that? That's what we're looking
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for. Now, we're going to be rotating
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these sausages
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until they're fully browned,
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nice and crispy on the edges, and
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they're cooked through.
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They're just going to be heated through
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at the end of the recipe in that sauce.
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Now, the sausages should take 10 to 12
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minutes.
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I'm going to leave them a little bit and
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then we'll start moving them around.
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Now, you want to continually be turning
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the sausages
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so that they get nice and golden brown
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like that.
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Yeah. You see that color? That's what we
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want.
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Now, while we're cooking the sausages,
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you can take a large yellow onion and
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take both ends off. Peel off that outer
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layer. And we're going to cut this in
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half.
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And then we're just going to cut it in
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strips
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and have that ready.
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Now, you can do two yellow onions if you
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want to do that. Or if you just want to
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make gravy with no onion, you can just
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add some onion powder to it or some
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minced onion from a jar and do that.
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There we go.
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And then just pop them out.
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Now, to know when your sausages are
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done, you're going to take a kitchen
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thermometer and you're going to put it
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into the center of the sausage, and it
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should read 165. And we still got a
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little bit of time left on it to cook
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these out. I'll be back as soon as
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they're done.
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All right, I've checked all of the
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sausages, and they are now done. It gets
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a little greasy.
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So, we're going to pull them out and
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place them into a dish just to kind of
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set aside and wait for the gravy part.
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Then, we're going to clean up and we're
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going to get ready to make that gravy.
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We're going to be in the same skillet.
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All right. Don't those look good? Set
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those aside. All right. In that same
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skillet, we're going to use that oil
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that we cooked the sausages in. It's all
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flavor. We're going to add in our onion.
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We're going to cook the onions down
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until they're nice and softened. And
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we're going to add some color to it. So,
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we want them nice and brown. Also,
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this step here should take about 10
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minutes.
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All right. So, I added my thinly sliced
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onion to the pan. And it still had the
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grease from the sausages in it, so we
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didn't have to add any extra. I'm going
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to cook these down for about 10 minutes
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until they're nice and softened and
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they're golden brown. We want that rich
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color to them. We're going to add in one
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tablespoon of butter to the onions when
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they're done. Look at how beautiful
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those onions look.
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Melt the butter into those onions. Now
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I've got four tablespoon of flour. I'm
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just using allpurpose flour here.
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We're going to sprinkle it across the
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onions.
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Now we're going to stir it in for 1
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minute. Making sure we coat those onions
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with that flour and the butter. Kind of
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makes a nice r inside the onions. It
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aids as a thickener. And we want to cook
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it for 1 minute. That will cook the
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rawness out of the flour.
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All right. Now, what we're going to do
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is add in three cups of beef broth.
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I'm going to add it a little at a time
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to get everything incorporated.
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So, we don't have any lumps.
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I'm going to go get my silicone whisk
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and kind of blend that in as I'm pouring
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in the other one and 1/2 cups here. So,
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that was a total of three. All
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right, I'm going to go in with some
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worershure sauce.
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Make it a rich flavor.
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One tablespoon garlic powder right
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across the top. About a/4 to a half a
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teaspoon. The same with the onion
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powder.
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Going to crack in some black pepper.
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We're going to turn this on a high heat
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so we can get this simmering up. Now,
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before I add any salt, I am going to
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give this a mix, taste it, and see where
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we're at flavor-wise.
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Give that a taste.
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M. Ooh, that's good.
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That's good. Good. Good. All right,
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we're going to simmer this for five
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minutes. That'll help thicken up the
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gravy, pull all those flavors together.
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Then, we're going to go check our
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potatoes.
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All right, our potatoes are almost done.
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Our gravy is almost simmered. We've got
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our medium pot back there. I am going to
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add in some fresh peas, about 8 o.
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We'll cover them with water. We'll bring
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them to a boil, heat them through, and
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then we'll finish them off. I think
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that's good right there. What do you
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think?
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>> Yep.
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>> All right, we're just a few minutes out
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on the gravy. I'm going to go ahead and
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add back in the sausages. Just kind of
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submerge them in.
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Heat them through.
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While we finish up the gravy, the mashed
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potatoes, and the peas.
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I've drained the potatoes. We're going
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to add in
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about half a cup of milk,
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3 tablespoon of butter,
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some pepper,
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salt,
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and we're going to mash it up
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till they're nice and creamy or the
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texture that you like in mashed
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potatoes. Y'all come look at these
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sausages. Look at that. Woo! Jazz them
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up with some fresh parsley. All right,
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I've mashed them up. Look at that. Let's
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finish the peas. We're going to place
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our peas now. I've strained them of the
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water and we're going to put them into a
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bowl. I'm going to take a fork and I'm
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going to mash the peas to get to the
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texture that you're looking for.
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This is what Thomas wants right here cuz
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he'll probably have like a spoonful and
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that's it.
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>> If you're lucky.
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>> He's not a big fan of peas, as you well
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know, but I love them. All right. So,
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we're going to squeeze in a little lemon
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juice. Do you know that there's many
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ways to make smashed peas? Any way you
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like them.
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We're going to add a little bit
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of some olive oil.
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We go,
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some salt,
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and some pepper.
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And we'll stir that together. We're
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going to put a plate together. All
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right. Let me show you how we're going
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to put this all together. What do y'all
12:00
think of my plate? Look at this. Oh my
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goodness. Bangers and mash with smashed
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peas. Happy Saint Patrick's Day. We got
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some Irish food right here. Let's taste
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those mashed potatoes with that gravy.
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Let's do that first. Look at that.
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It's rich. I love the onions in there.
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It's got that beefy flavor. Those
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seasonings that we put in there. The
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mashed potatoes are creamy. There's a
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little texture because we left the skins
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on the potatoes. Those are really good.
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All right, let's try those peas.
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Mhm.
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Very good.
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Now, let's try that sausage.
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Oh, look at the beautiful color that you
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get on those sausages.
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Yeah, it's cooked through. Let's give
13:06
that a try.
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That's delicious.
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That gravy.
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Mhm. All right, you guys.
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What more can I say? That's a winner.
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Two thumbs up on this one. If you're new
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posted. What's your first bite? I'll see
13:38
y'all on the next episode. I
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