Bangers and Mash belongs to the family of so-called ”Pub Grub”, food that is mostly served in Irish Pubs. When I started eating this I was not vegan, but since transitioning I have started making a vegan bangers and mash option that I enjoy almost as much as the traditional!
What is Bangers and Mash
Bangers are sausages and mash refers to mashed potatoes. Bangers and Mash is a very popular pub dish in Ireland and the UK, but it’s so easy to recreate at home! The sausages can be pork or beef, flavored with apple or tomato, or for our vegan friends they can use a vegan version.
This dish is usually served with onion juice along with a sauce. Although it has sometimes been stated that the term bangers originated during the Second World War, it was already used at least as early as 1919. So, it’s often accepted that the name appeared during the First World War when there were shortages of meat, so sausages were made with a lot of water or dried bread, which made them burst (with a bang!) during cooking.
This recipe, even when it’s homemade, can be considered as an example of pub grub, as it is relatively fast and easy to make in large quantities, while still being tasty and appetizing. Some varieties served with exotic sausages, are sold in gastropubs.
Less exotic versions are available in classic pubs. Along with the Eel pie, this dish is a true icon of the traditional working-class dishes of London and Dublin.
This Irish recipe for homemade Bangers and Mash is covered with a wonderful rich onion sauce and served over the best mashed potatoes. It’s so easy to make and it’s a perfect night meal for the whole family. Ideal on St. Patrick’s day or all year round!
This dish is fairly cheap and requires only a few simple ingredients.
Vegan Bangers And Mash Recipe
I have modified this recipe to be vegan friendly. My previous recipe had some dairy and of course meat sausage, but nope – no more. So the below recipe for vegans and mash is for my vegan friends who cannot give up their bangers and mash.
Recipe takes about 10-15 minutes to prepare and approximately 30 minutes to cook. Makes about 4 servings.
- 2 pounds potatoes, cubed
- 1 onion
- 1 cup frozen or fresh peas
- 1 package vegan sausage (I recommend Beyond Sausages – use traditional sausage if you are not vegan)
- 5 tablespoons vegan butter
- 8 tablespoons almond milk
- 1 cup vegan beef stock
- 1 teaspoon balsamic vinegar
- 1/4 cup Guinness beer (or vegan beef broth)
- 2 tablespoons cornstarch
For the non-vegans out there you can easily swap out the vegan ingredients for dairy versions.
Mashed Potato Preparation
Cut potatoes into cubes add to a pot of water and bring to boil, reduce heat and let simmer until potatoes can easily be pierced with a fork. Mash potatoes with a potato masher or hand mixer for a smoother mashed potato texture.
Add your favorite non-dairy milk (I use almond milk) and vegan butter and mix thoroughly.
Slice onions into thin slices. Melt a few tablespoons of vegan butter in a saucepan, add onions, balsamic vinegar, beer and cover.
Simmer on medium-low heat until onions are soft, about 10 minutes. The onion sauce should have a thicker consistency, if it is too watery then add a tablespoon of cornstarch at a time until a thicker consistency is achieved.
For frozen peas you can microwave for a few minutes. For fresh peas, steam until soft.
Vegan Sausage Preparation
Add a few tablespoons of vegan butter to a pain and add the sausages. Cook for about 10 minutes or until browned and a touch crispy on all sides.
To plate the vegan bangers and mash, add some potatoes and a scoop of peas. Place 1 or 2 sausage links on top and drizzle the onion over the top. Finish off with a scoop of ground mustard and enjoy.
And do not be afraid to finish off the meal with a vegan shamrock shake to complete the perfect Irish meal.
Onion Sauce: Onion sauce is the key and secret to an excellent recipe for Bangers and Mash. I always use Guinness beer in mine, but vegan beef stock, or even wine can be a substitute. The sauce should not be too watery, you can add cornstarch or flour to thicken it a bit.
Sausage: In the past I would have used pork or beef sausages, whichever was on sale. But since I am trying really hard to get to a fully vegan diet, I now use Beyond Sausage in this dish. While you will know it is not real meat – you definitely will get used to it.
Potatoes: I love using Yukon gold for my mashed potatoes, they come out so smooth and creamy with a buttery flavor. But you can also use Russet as well.