Bangers (sausage) and Mash is a beloved Irish dish that makes for a tasty way to celebrate St. Patrick’s Day. This dish is easy to make and affordable.
This image and instruction has been provided by Foodland Ontario, foodlandontario.ca.
Preparation Time: 15 minutes
Baking Time: 25 minutes
Cooking Time: 11 minutes
Serves 4
2 large Ontario yellow potatoes, cut into twelve wedges each
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) each dried minced onion, garlic powder and paprika
3/4 tsp (4 mL) each salt and pepper
Gravy:
500 g fresh Ontario pork sausage, sliced into rounds
1/2 cup (125 mL) diced Ontario onion
1 tbsp (15 mL) butter, melted
2 dried bay leaves
1 sprig fresh Ontario parsley
2 tbsp (25 mL) cornstarch
1 cup (250 mL) water
1 cup (250 mL) Ontario cheese curds
1/4 cup (50 mL) chopped fresh Ontario parsley
In large bowl, toss together potatoes, butter, dried onion, garlic powder, paprika, salt and pepper until potatoes are well coated. Spread potatoes onto parchment lined baking sheet. Bake in 425°F (220°C) oven until potatoes are easily pierced with fork, about 25 minutes.
Gravy: Heat large skillet over medium-high heat. Stir in sausage, cook for 5 minutes, stirring until browned. Stir in onion, cook, stirring for 3 minutes. Stir in butter, bay leaves and parsley sprig. In small bowl, whisk cornstarch into water, pour into skillet; bring to boil, simmer for 1 minute stirring until thickened. Remove and discard bay leaves and parsley sprig. Divide potatoes evenly between 4 shallow dishes; top with cheese curds, gravy and parsley.
Nutritional Information:
1 serving
PROTEIN: 29 grams
FAT: 50 grams
CARBOHYDRATE: 38 grams
CALORIES: 719
FIBRE: 3 grams
SODIUM: 1660 mg
