This bangers and mash poutine is one of my favorite fusion dishes that I’ve ever made. The recipe combines both Irish and Canadian cuisine and is absolutely delicious! Traditional Irish bangers and mash consists of juicy sausages with mashed potatoes and gravy. Poutine usually consists of french fries, cheese curds and brown gravy. This recipe is the best of both worlds! Here’s how I did it:
Specialty Supplies and Ingredients Needed:
Cooking Utensils:
There aren’t really many specialty supplies that you’ll need to make this dish, other than a good whisk for the gravy. I actually just bought this silicone coil whisk. I found my nylon one was too big for the pot I typically use. It gets good reviews, so hopefully it works well for me!
Other than that, having tongs will help for flipping the sausages, but aren’t really necessary. You will want to make sure you have a reasonably large, deep pan for both frying the sausages and making the gravy in too. I recommend this Cuisinart stainless steel saute pan. It’s deep and is perfect for so many dishes!
Bangers and Mash Poutine Ingredients:
Irish Banger sausages are super flavorful and are the traditional sausage used, though they may be hard to find depending on your location. We actually went to a local butcher to get ours since they were really hard to find at our local grocery store. You may be able to find them under the names “Irish sausages,” “British/ English bangers,” or “British/ English sausages.” If you can’t find them, the best substitute would probably be bratwurst sausages.
Cheese curds are also super important for the poutine aspect of the dish. Cheese curds are essentially a baby cheddar. They’re super tasty. We use the brand Face Rock for ours in the flavor “Vampire Slayer” which is a garlic cheddar cheese curd. You technically can use cubed white cheddar cheese or mini mozzarella balls if you truly cannot find cheese curds, though many die hard poutine fans tend to disagree.
Making Bangers and Mash Poutine:
The first thing you’ll do is fry up your bangers with a bit of Guinness so that the Irish stout flavor really soaks into the dish. You’ll cover them and essentially steam them and then let them simmer for a bit until they reach 160 degrees F. Afterward, you’ll remove them to a cutting board to rest and begin the gravy using the pan drippings from the sausage. While the gravy is cooking, you’ll slice them up to top your poutine. I usually pop my fries in the oven while the sausages are cooking too.
After you remove the sausages, you’ll add butter to help deglaze the pan a bit and your onions. You’ll saute them until they’re just softened and then add your garlic. Once fragrant, you’ll add flour and seasonings to make the roux for your gravy. Then you’ll add beer, deglaze the pan once more, whisking vigorously to help the sauce thicken before adding beef broth a little at a time. Bring the gravy to a boil and then reduce the heat.
Once the fries, sausages and gravy are all ready, you’ll assemble your poutine! Typically I make a nest of french fries, then add some of the cheese curds, some of the sausage slices, then the gravy. I top the gravy mix with a couple more slices of sausage and more cheese. And voila! Now you have a delicious bangers and mash poutine!
Recipe:
Bangers and “Mash” Poutine with Onion Stout Gravy
Ingredients
Sausages and Poutine Ingredients
- 1 tbsp butter
- 1 lb Irish or British banger sausage links Can sub bratwurst if you can't find them
- 1/2 cup Guinness Irish stout beer, divided
- 16 oz frozen shoestring french fries, cooked according to package directions We used Alexia Rosemary and Sea Salt fries
- 8 oz cheese curds We use Face Rock Vampire Slayer cheese curds
Gravy
- 2 tbsp butter
- 1/2 large onion, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp flour
- 1 sprig rosemary, leaves removed and chopped
- salt and pepper, to taste
- 1 cup Guinness Irish Stout beer
- 1 1/2 cups beef broth
- 1 tsp worcestershire sauce
Instructions
Sausage Instructions
- Heat butter over medium-high heat in a large, deep saute pan. Add sausages and 1/4 cup of the beer. Cover and cook 5 minutes.
- Turn sausages over, adding remaining 1/4 cup of beer. Cover again and cook an additional 5 minutes.
- Remove the lid and lower the heat to medium-low. Simmer turning occasionally until the sausages reach an internal temp of 160°F, approximately 10 minutes. Set aside to rest for 10 minutes, then slice.
Gravy Instructions
- After removing the sausages, melt butter over medium-high heat in the same pan and deglaze the pan as much as possible. Add onions and cook for 3-4 minutes coating in the pan drippings. Add garlic and cook for 1 minute or until fragant.
- Add flour, rosemary, and salt and pepper. Coat the onions and garlic well. Cook the roux until lightly browned and toasted. Turn the pan down to medium-low.
- Add beer and worcestershire sauce, fully deglazing the bottom of the pan by scraping the browned bits off of the bottom. Once the mixture thickens, add beef broth 1/2 cup at a time until the gravy thickened, then add more. Whisk frequently. After all broth is added return the pan to medium-high heat and bring to a boil, continuing to whisk frequently. Once boiling, remove from heat.
- Assemble fries into nest like shapes and top with cheese, sausages, and gravy reserving some cheese and sausage slices for on top of the gravy.
- Serve and enjoy!
I hope you enjoy this delicious take on both of these Irish and Canadian classic recipes. We definitely wanted second helpings when we were done. If you like this recipe and want more, feel free to subscribe, check out the links below, or head over to my recipes page here. Have you tried the recipe? Leave a review and some feedback! I’d love to know your thoughts. Thanks a ton for reading!
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This looks delicious!! I’ll have to add this to my must-try list!
Ooh, thank you! I hope you like it!
This looks soooo good, making it this weekend!
Thank you!! Let me know what you think when you do make it! 😊
Oh my goodness this looks good. I’m not suremy gravy-hating children would appreciate it though.
You could totally make theirs without gravy! The beer gravy may be a bit strong for littles anyhow.