Bangers and Mash

So,  I have this crazy weird fetish with everything Irish.  I love Irish food, Irish music , and love watching Irish dancing.  Well, my family and I were lucky enough to be able to go to Disney World this summer, and our first stop at Disney Springs was at an amazing Irish pub called Raglan Road Irish Pub.  They had amazing food, with Irish music and Irish dancers.  This place was amazing!

Well, I was in my glory with all the Irish food!  I, of course, got the bangers and mash.  My husband got a potato pie and the kids, well, got burgers and fries.  The bangers and mash were so delicious. I thought the gravy sort of tasted like French onion soup in a way.  I figured when I got home, I could most definitely try and replicate this recipe.  Well, here it is!  I am not even kidding you, it tastes just like the bangers and mash at Disney.  So, in case you never get there, here is my little piece of Disney I am sharing with all of you.  

INGREDIENTS

~ 2 bell peppers (not green, but any other color you want), diced small

~ 2 small red onions, diced small

~ 1 tsp salt

~ 1/2 tsp pepper

~ 1 pound of sausages

~ 1 TBL olive oil

~ 1 can (10.5 oz) condensed French onion soup

~ 10.5 ounces of beef broth

DIRECTIONS

  1. In a large deep skillet, add olive oil and heat up over medium high heat.
  2. Brown the sausages until about half way cooked.  Set aside.
  3. Add onion and bell pepper.
  4. Season with salt and pepper.
  5. Cook the onion and bell pepper until it is browned, and by browned I mean a mushy pile of almost burnt onion and bell pepper.  I want those BROWN, literally.
  6. Add French onion soup and beef broth.
  7. Add sausage back into the pan to finish cooking in the liquid.  Cover the pan with a lid and cook away on low heat so the liquid doesn’t evaporate.
  8. If the gravy is evaporating too quickly, add more broth.
  9. Once the sausage is cooked through, turn off the heat.
  10. Serve the sausage over mashed potatoes and ladle the gravy on top.

I hope you love this quick and easy recipe.  I mean with canned soup and broth, it doesn’t get much easier than that.  From now on, my pantry will have French onion soup and beef broth as staple items in it so I can make this in a pinch.

Stay Sweet,

Amanda

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