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