Irish bangers and mash is a classic Irish comfort food, and this recipe with Marmite gravy adds a delicious twist that’s sure to delight your taste buds. Perfect for couples like Bob and Mary who cherish Irish heritage and traditional cooking.
Irish Bangers and Mash with Marmite Gravy
| Ingredient | Metric | Imperial |
|---|---|---|
| Fresh sausages | 300-400g | 0.5-0.75 lb |
| Shallots (large) | 1 large or 2 small | 1 large or 2 small |
| Oil | As needed for frying | As needed for frying |
| Water (for deglazing) | As required for gravy | As required for gravy |
| Marmite | 1 big spoonful | 1 big spoonful |
| Mustard | 1 small spoonful | 1 small spoonful |
| Black pepper | To taste | To taste |
| Cornstarch | 2 tablespoons | 2 tablespoons |
| Water (for slurry) | As needed | As needed |
| Potatoes | 400-500g | 0.5 lb |
| Butter | 1 knob | 1 knob |
| Milk | A splash | A splash |
| Salt | Pinch and to taste | Pinch and to taste |
| Green onions | 1 bunch | 1 bunch |
Method:
Begin by placing 300-400g (0.5-0.75 lb) of fresh sausages in a pan and rolling them around until they are thoroughly browned, which should take at least 5 minutes. Meanwhile, peel and thinly slice one large shallot (or two smaller ones). Cook the shallots in a little oil over medium to medium-low heat, stirring constantly until they are soft and brown, about 5 minutes.
Push the shallots to the side of the pan and deglaze with enough water to create the amount of gravy you desire. Stir in one big spoonful of Marmite and a smaller spoonful of mustard, then season with black pepper to taste.
In a separate bowl, mix two tablespoons of cornstarch with a little water to make a smooth slurry. Drizzle this into the gravy, stirring until you achieve the desired thickness. Simmer the sausages in the gravy until cooked through, reaching an internal temperature of at least 70ºC (160ºF). Taste and add salt if necessary.
At the same time, cut 400-500g (0.5 lb) of potatoes into chunks and boil in salted water until easily pierced by a fork. Drain the potatoes and mash them with a knob of butter, a splash of milk, and a pinch of salt. Stir in a bunch of chopped green onions while the mash is still hot. Adjust seasoning with more salt if needed.
Serve the creamy mashed potatoes topped with the sausages and rich Marmite gravy. Enjoy this hearty Irish classic!
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How to Store Irish Bangers and Mash
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring the gravy occasionally to maintain its smooth texture. Avoid overheating to prevent the sausages from drying out.
Can You Freeze Irish Bangers and Mash?
Yes, you can freeze the sausages and gravy separately from the mashed potatoes for best results. Place cooled sausages and gravy in a freezer-safe container for up to 2 months. Mash freezes less well but can be frozen if tightly wrapped; thaw in the fridge and reheat with a splash of milk to restore creaminess.
Why Is My Gravy Too Thin?
If your Marmite gravy is too thin, gradually add more cornstarch slurry while stirring continuously until it thickens. Be careful not to add too much at once to avoid a gluey texture. Simmering the gravy gently also helps concentrate the flavours and thicken naturally.
For those who love exploring Irish food traditions, this recipe fits beautifully alongside other favourites such as traditional Irish stew, Irish soda scones, and Chris’s Traditional Irish Soda Bread. Discover more about traditional Irish cooking and comfort foods like this on our site.
Food and Drink in Ireland
When you think Irish cuisine, think of simple, hearty dishes with age-old family recipes passed down through generations. Ireland is not just Guinness and potatoes, but a rich culinary heritage including dishes like Classic Irish Shepherd’s Pie and Dublin Coddle.
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Isabelle Cutajar
Saturday 22nd of April 2023
Hi I'd love to try this it looks so delicious.
Kathy
Thursday 30th of March 2023
Where is the recipe??