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recette, facile, saint-patrick, banger, mash


Recipe for 2 people


  • 2 European beer sausages
  • 1/3 cup of Irish Stout
  • 3 white potatoes
  • 1 tbsp. butter
  • 1/2 teaspoon garlic powder
  • 1/2 tsp. onion powder
  • 50 ml of 15% cooking cream
  • 1 onion, chopped into 1 cm slices
  • 1 tsp. Firebarns GHOST
  • 1/2 cup Irish Stout
  • 1/2 cup beef broth
  • 1/2 cup of green peas
  • Chives to serve
  • Salt and pepper to taste


  1. Peel the potatoes and boil them in boiling water for about 10 minutes, until tender. Drain and place in a blender with the butter, cream, garlic powder and onion powder. Blend until smooth and creamy. Set aside.
  2. In a skillet over high heat with a drizzle of olive oil, add the sausages and 1/3 cup of beer and cook for about 5 minutes. Turn the sausages over and continue cooking for another 5 minutes. Reduce heat to half and continue cooking for another 5 minutes, stirring to make sure the sausages are well roasted on each side.
  3. In another skillet over medium heat, sauté the onion in a drizzle of olive oil for about 5 minutes. Add flour, beef broth, Firebarns GHOST and Irish beer and simmer for 5-10 minutes until sauce is thickened.
  4. Serve the sausage with mashed potatoes, gravy, onions, peas and chives.

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