This recipe is one half of the quintessential St. Patrick's Day meal: bangers and mash! Bangers and mash is a traditional pub dish of Ireland and Great Britain.
Fun fact, according to Brittanica, "the term bangers supposedly originated during World War I, when meat shortages resulted in sausages being made with a number of fillers, notably water, that caused them to explode when cooked." Think: pouring water into a pan of hot oil. Luckily you don't have to worry about that with our sausages!
Follow along to perfect your Irish sausages & sauce, then serve over your favorite mashed potatoes (we won't judge if they aren't homemade).
- 4 links sausage
- 1/4 cup onion
- 1 1/2 Tbsp flour
- 1 bouillon cube
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 2–3 thyme sprigs
- salt & pepper
- In a sauté pan, heat 1 Tbsp oil over med-high
- Add sausage and cook 2 min per side to brown
- Remove sausage from pan and set aside
- Reduce heat to med and add onions, then cook 2–3 min, until soft
- Add flour and stir to form a paste
- Add apple cider, cider vinegar, 1 cup water, bouillon cube, thyme sprigs, salt & pepper, then stir to combine
- Return sausage to pan, reduce heat to low, and simmer 12–15 min, until sauce begins to thicken and sausage is cooked through
- Remove thyme sprigs from sauce and serve sliced sausages and sauce over your favorite mashed potatoes
- If you'd like, top with a fresh slaw or serve a salad on the side. Sláinte!