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Irish Banger Sausage & Mash

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1 hour and 30 mins






2 pounds potatoes, peeled and cut into large (2 in) uniform pieces

1/2 tsp salt

4 tbsp unsalted butter, cut in chunks

3/4 - 1 cup hot Rock House Creamery Whole Milk

2 tbsp unsalted butter

1 large onion, halved and thinly sliced

2 garlic cloves, minced

3 tbsp all purpose flour

2 cups Pacific Foods Organic Beef Broth

1/4 tsp salt

1/2 tsp black pepper

4 Rock House Farm Irish Banger Sausages

1 tbsp Field Day Organic Olive Oil


Preheat the oven to 400F.

To make the mash:

  • Place potatoes in a pot of water and add salt. Bring to a boil, then lower the heat to a steady simmer and cook for about 15-20 minutes, until fork tender.
  • Drain the potatoes and place them back in the empty pot set over very low heat.
  • Using a hand masher, mash the potatoes until fluffy and you’ve reached the desired degree of smoothness.
  • Using a spoon, stir in the butter.
  • Once melted, stir in the hot milk as needed to achieve desired consistency.
  • Season with salt.

To prepare the onion gravy:

  • Melt 2 tbsp butter in sauce pan over medium heat.
  • Add the sliced onions and cook until caramelized (about 20 minutes).
  • Add the garlic and cook for 1 minute.
  • Add the flour and cook until browned, stirring constantly for 4 minutes.
  • Gradually add about 3/4 cup beef broth and mix until it becomes a sludge. Add remaining beef broth and mix until combined.
  • Simmer, stirring for 2 – 3 minutes until the gravy thickens but is slightly thinner than you want (it will thicken as you serve it).
  • Season with salt and pepper.

To prepare the sausages:

  • Place the sausages in a baking dish with 1 tbsp olive oil and roast the sausages for about 10 minutes on each side, until nicely browned. (You can fry the sausages, but baking is less messy and creates a nice crispy outer layer with a juicy interior).