Irish Pub Bangers and Mash with Onion Gravy

Not far from our home in the valley, just up into the rolling foothills is the town of Murphys. I’ve talked about this sleepy little hamlet before. There’s an Irish Pub on every corner. What would you expect from a mining town with the name Murphys? And in between those Irish Pubs are wine tasting rooms. Vineyards are the new gold of the Mother Lode.

Little has changed in Murphys, rebuilding from the ashes of three devastating fires. Each time, the reconstruction preserved the beauty of the town. Even the historic hotel remains the same. While the town itself was ravished by fire in 1859, destroying nearly everything, the hotel suffered only smoke damaged, protected by its stone construction and iron shutters. Today visitors to Murphys can walk through the hotel lobby in the footsteps of J. P. Morgan, President Ulysses S. Grant and Mark Twain just to name a few. If you like, you can even book a room or suite as the hotel has been in operation since 1852.

Just up the street from the hotel is a lovely Irish Pub aptly named Murphys Irish Pub. While they offer an assortment of good ales, they also boast a wonderful menu of Irish Favorites with an American Flair. One of these days I’d love to try their Bangers and Mash. Although I will admit, I make a pretty good dish myself.  But then what’s not to love about grilled sausages, mashed potatoes and plenty of gravy?

Irish Pub Bangers and Mash with Onion Gravy
Onion Gravy
4 tablespoons Butter, divided
2 large onions peeled and thinly sliced (about 3 cups)
Kosher Salt so taste
Black Pepper to taste
1 1/2 cups Chicken Stock
1 Tablespoon Worcestershire sauce
1 1/2 Tablespoons Cornstarch

Melt 2 tablespoons butter in a 12-inch non-stick skillet over medium heat. While the butter is melting, peel and slice onions into thin rings. Break rings apart. Add onions, salt, and black pepper to the melted butter.

Cook, stirring occasionally until nicely browned and caramelized, about 40 minutes.

Once the onions are caramelized, combine chicken stock, Worcestershire sauce, and cornstarch in a two-cup measuring cup. Whisk to blend. Pour the mixture over the onions. Bring to a boil, stirring constantly until thickened. Taste and correct seasoning with salt and pepper if necessary.

Remove from heat. Whisk in remaining 2 tablespoons of butter, one tablespoon at a time. Keep warm.

Bangers and Mash
1 1/2 lbs Russet Potatoes
Kosher Salt to taste
Black Pepper to taste
4 tablespoons Butter
1/4 cup Milk or as needed
1 1/4 lb Irish Garlic Bangers

Peel and cut potatoes into small chunks. Place potato chunks in a large saucepan with just enough water to cover the potatoes. Add some salt to the water. Bring to a boil; lower heat to medium and cook until fork tender, about 10 minutes.

Drain well. Return potatoes to saucepan and “dry” over low heat. Once potatoes are dry, add salt and pepper to taste, the butter and milk. Mash with potato masher until fluffy. If potatoes seem too dry, add more milk a little at a time until desired consistency is reached. Keep warm until ready to assemble.

While the potatoes and gravy are cooking, grill bangers according to package directions. Keep warm until ready to assemble.

To assemble: Place a large scoop of mashed potatoes on a plate. Plate one or two bangers along side the mash. Ladle gravy over everything. Serve and enjoy.