Some say don’t mess with the classics – but sometimes it’s totally worth it! I decided to try my hand at Bangers & Mash but add my own spin. I decided to make it in my Traeger and turned up with Smoked Bangers & Mash. The deep delicious Stout beer cooks down into a pan gravy to make an amazing top to this dish.
You can use Johnsonville Luck O’ the Irish sausage or some regular old Bratwurst to make this dish a winner. The important part is that you want them to be uncooked. If you use a precooked sausage, they will get tough. They will dry out in the time it takes to develop the flavor that you want from this recipe.
If you don’t have a smoker – that’s okay. You can turn just about every grill into a smoker by adding a grill-safe dish full of wood pellets or wood chunks. Just make sure they are close enough to the flames to smolder and produce enough smoke to add flavor to the meal. I used hickory wood pellets for this particular dish. Mesquite would work too – I would draw the line at fruit-tree woods like cherry or apple though.
Now Let’s Get Cookin’!
Smoked Bangers & Mash
Equipment
- Smoker or grill that can be used as smoker
- Large Cast Iron Skillet
Ingredients
- 6 Medium Russet Potatoes
- 8 Garlic Sausages
- 1 Yellow Onion sliced thin
- 4 Garlic Cloves minced
- 1 cup Beef Broth
- 12 oz Stout Beer like Guinesse
- 1 tsp Salt
- 1 tsp Pepper
- 4 tbsp Butter
- 2 tbsp Avocado Oil
Instructions
- Prepare all of the ingredients. Preheat smoker to medium-high.
- Wrap each potato in aluminum foil, then use a fork to poke several holes into each potato. Place in smoker right away (during the preheat process).
- In a large cast iron skillet, over medium high heat, add avocado oil, onions, and garlic. Saute for 3 minutes then add beer and broth. Stir to combine. Then lay sausages over top. Loosely cover skillet with aluminum foil and transfer to preheated smoker. Close the lid and let cook for 40 minutes.
- Remove potatoes and skillet from smoker. Unwrap potatoes and add to a bowl. Add salt, pepper and butter, then mash potatoes, leaving them "rustic" or "chunky".
- Serve potatoes with sausage on top and ladle over onion gravy.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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It’s hard to find real bangers around here! I love them – Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!