recette, facile, saint-patrick, banger, mash
40 minutes • 2 servings


Discover our St. Pat's Bangers & Mash, spiced up with Firebarns Ghost hot sauce. Enjoy beer-battered European sausages with creamy mashed potatoes, stout caramelized onions and beef broth. Rounded out with green peas and chives, this spicy and comforting dish is perfect for celebrating St. Patrick's Day.


  • 2 European beer sausages
  • 1/3 cup Irish Stout beer
  • 3 white potatoes
  • 1 C. tablespoon of butter
  • 1/2 tsp. teaspoon garlic powder
  • 1/2 tsp. teaspoon onion powder
  • 50 ml of 15% cooking cream
  • 1 onion chopped into slices of approximately 1 cm
  • 1 C. Ghost Hot Sauce
  • 1/2 cup Irish Stout beer
  • 1/2 beef broth
  • 1/2 cup 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. To book.
  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. Flip the sausages and continue cooking for another 5 minutes. Reduce the heat to half and continue cooking for another 5 minutes, stirring to ensure the sausages are well-roasted on each side.
  3. In another pan over medium heat, brown the onion in a drizzle of olive oil for about 5 minutes. Add the flour, beef stock, Firebarns GHOST and Irish ale and simmer for 5 to 10 minutes until the sauce is thickened.
  4. Serve the sausage with the mashed potatoes, sauce, onions, add peas and sprinkle with chives.

Leave a comment

Please note: comments must be approved before they are published.