Bangers and Mash Hoagie
It’s a bangers and mash mashup! Hearty UK pub fare meets game-day fave...because football food rarely involves forks. (But definitely requires Aunt Millie’s buns.)
- Aunt Millie’s Mini Sub Buns
- 4 Irish Banger Sausages (i.e. Johnsonville Irish O’Garlic)
- 4 Aunt Millie’s Mini Sub Buns
- 1 package Extra Crispy Fast Food Style frozen french fries (i.e. Ore-Ida)
- Irish cheddar cheese shredded
- Irish Cole Slaw*
- Irish Stout Onion Gravy**
- Whole grain mustard
- Prepare Irish Cole Slaw*.
- Prepare Irish Stout Onion Gravy**.
- In a large skillet, melt 2 tablespoons butter. Add Irish banger sausages and brown on all sides and until cooked through (as per package instructions). Set aside and keep warm.
- In air fryer or oven, prepare extra crispy french fries per package directions.
- Warm 4 Aunt Millie’s Mini Sub Buns in microwave for 20 seconds to soften.
- Spread whole grain mustard on both sides of buns.
- Cover bottom bun with Irish Cole Slaw.
- Top with extra crispy french fries.
- Place warmed banger on top of fries.
- Cover sandwich with Irish Stout Onion gravy.
- Sprinkle with shredded Irish cheddar cheese.
*Irish Cole Slaw
½ head shredded cabbage
½ c. sugar
1 tsp. kosher salt (to taste)
¼ tsp. celery seed
¼ c. vegetable oil
¼ c. apple cider vinegar
Combine cabbage, sugar, salt and celery seed in a bowl and mix. Place mixture in a colander over a medium bowl to allow moisture to drain and wilt cabbage. Let mixture drain for at least 1 hour (no more than 3 hours).
Place cabbage mixture in clean bowl and toss with oil and vinegar.
Add red pepper, salt and coarse black pepper. (red pepper can be omitted if desired)
Cover and Refrigerate for 30 minutes or until ready to serve.
**Irish Stout Onion Gravy
2 medium onions, thinly sliced
4 tbsp. unsalted butter
4 tbsp. flour
12 oz. Irish stout beer
14.5 oz. beef broth
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
2 tbsp. dark brown sugar
1 tsp. kosher salt
½ tsp. coarse ground pepper
Melt butter in large skillet over medium heat. Stir in onions and sauté until caramelized.
Add flour and stir until golden brown
Add stout beer, beef broth, Dijon mustard, Worcestershire sauce, brown sugar, salt and pepper. Mix thoroughly.
Reduce heat and simmer until mixture thickens.
Adjust to taste.