Mad Mike’s Irish Banger and Smashed Potatoes
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
  1. 2 tbsp vegetable oil
  2. 4 Mad Mike Banger Sausages (1 pound) fully cooked
  3. For Mashed Potatoes
  4. 6 large red potatoes, quartered (not peeled)
  5. 6 tbsp milk
  6. 1 stick unsalted butter
  7. Salt and ground black pepper
  8. 3/4 cup shredded Dubliner Cheese
  9. 1tbsp Mad Mike’s Stone Ground Mustard
  10. For Onion Gravy
  11. 2 medium onions, peeled and thinly sliced
  12. 2 tbsp vegetable oil
  13. 2 tbsp butter
  14. 1 tsp sugar
  15. 1 tsp balsamic vinegar
  16. 1 ½ cup beef stock
  17. 2 tbsp Worcestershire
  18. 8 oz smooth creamy dark stout beer
  19. 4 tsp corn starch
  20. 1 tsp Mad Mike’s Sizzling Steak Seasoning
  21. 1 tsp coarse ground black pepper as last topping
  1. Heat the oil in a large frying pan to medium and add sausages. Fry until golden brown which should take about 10 minutes turning occasionally. Place in an ovenproof dish and keep warm until the mashed potatoes and gravy are ready.
  2. Boil potatoes until tender but firm, drain, and keep warm until ready to mash.
  3. To make gravy, melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover. Cook slowly until the onions are soft and see through.
  4. Add the sugar and balsamic vinegar to the onions and stir. Cover again and continue to cook for a further 5 minutes.
  5. Add the stock, the Worcestershire and the Mad Mike Sizzling Seasoning and boil gently uncovered for 5 minutes.
  6. Mix corn starch with 4 tbsps. of the dark beer and make into a thin smooth paste. Add a ½ cup of the warm stock to the cornstarch mixture, stir, then pour the entire cornstarch mixture back into the gravy stock, stirring constantly to make sure no lumps appear. Add remainder of the Dark Beer to Gravy Stock. Bring to boil for 10 minutes or until the gravy is slightly thickened stirring all the time.
  7. Smash the potatoes a bit then add milk, mustard, Dubliner cheese and butter, then thoroughly smash the potatoes again. Then season to taste with salt and pepper.
  8. Spoon the smash onto plates; place a Mad Mike Banger Sausage either on the top or at the side of the mash and pour the hot onion gravy over. Serve with green peas or a vegetable of your choice.
Adapted from Inspired by a recipe of the Irish Potato Federation
Adapted from Inspired by a recipe of the Irish Potato Federation
Mad Mike's American Gourmet