Irish Bangers & Roasted Garlic Mash

• Difficulty3/5
• Prep time20 mins
• Cook time1 hr 30 mins
• Serves4 - 6
• HardwoodMesquite

This traditional dish of the British Isles, also known as “sausage and mash”, packs a punch of wood-fired flavor.

Bangers:

• 1/2 tbsp oil
• 8 sausages of choice
• 1 lrg white onion, halved and finely sliced

• 2 garlic cloves, minced
• 3 tbsp flour

• 2 cups beef stock/broth
• 3/4 cup irish stout

Mashed potatoes:

• 1 lb russet potatoes, scrubbed
• 1 lb yukon gold potatoes, halved crosswise
• 8 cloves Garlic, finely minced

• 1 tbsp olive oil
• 1 cup half and half
• 3 tbsp salted butter

• 1 tbsp chives, finely chopped
• Sea Salt and Freshly Ground pepper, to taste

Bangers:

• 1/2 tbsp oil
• 8 sausages of choice
• 1 lrg white onion, halved and finely sliced
• 2 garlic cloves, minced

• 3 tbsp flour
• 2 cups beef stock/broth
• 3/4 cup irish stout

Mashed potatoes:

• 1 lb russet potatoes, scrubbed
• 1 lb yukon gold potatoes, halved crosswise
• 8 cloves Garlic, finely minced
• 1 tbsp olive oil

• 1 cup half and half
• 3 tbsp salted butter
• 1 tbsp chives, finely chopped
• Sea Salt and Freshly Ground pepper, to taste

When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 Minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close, creating a tight packet.

Place on baking sheet with potatoes and put on grill. Roast potatoes until tender, 65–75 minutes.

Remove potatoes from grill, place in a large bowl and cover with foil to keep warm.

Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.

Heat ½ Tbsp of oil in skillet. Add sausages and close lid.

Cook for 4 to 5 minutes and flip (if desired) and cook until sausage reaches an internal temperature of 150 degrees F (about 4 to 5 more minutes).

Remove sausages onto a plate and cover with foil to keep warm.

You need 2 tbsp oil left in the skillet. Add onion and garlic, cook until golden brown - around 4 minutes. Add flour and mix through.

Add ¾ cup of beef broth and ¾ cup stout to mixture. Mix in the onion and add remaining beef broth (1 ¼ cup). Mix until combined.

Close lid and cook stirring every few minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper. Cover with foil to keep warm and set aside.

Halve potatoes lengthwise, then use a fork to scrape flesh into a saucepan. Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

Combine half-and-half and butter in a large measuring cup and pour 1/2 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in the remaining 1/2 cup of half-and-half mixture. Season generously with salt and pepper.

Serve sausages with plenty of gravy and mashed potatoes. Top mashed potatoes with chives and Enjoy!

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