This bangers and mash recipe takes full advantage of the Traeger Timberline XL
Unleash the full potential of your Traeger Timberline XL with this amazing recipe. With the combo of smoker and induction top, you can cook sausages, boil potatoes, and make Guinness gravy from scratch. This versatile smoker allows you to create a delicious meal that will inspire your taste buds and impress your guests.
Why should you try this recipe
- Everyone wants to be a little Irish on St. Patrick’s Day: While I make this dish virtually all year round, this one is on the table every single St. Patrick’s Day. Even though I am only 1/3 Irish, my family and I are 100% Irish on St. Patty’s Day when this hits our table.
- Warm, hearty dish in winter months: Even if it’s not St. Patrick’s Day, there’s something comforting about this dish when I make it on a cold fall or winter day. It’s hard to go wrong when you smother sausage in mashed potatoes and gravy.
- Who doesn’t like gravy: And speaking of gravy, this Guinness gravy is a winner for any dish that calls for a gravy. The richness of the beef broth and the nuttiness of the Guinness complement each other perfectly.
Ingredients for Bangers & Mash
Bangers
- 5-10 Original Pork Bratwursts: Fundamentally the bangers portion of this dish refers to a pork sausage. Living in the Midwest, I use simple bratwurst since these are plump pork sausages that I can get at any grocery store year-round.
- 1/2 whole Sweet Onion: Sweet onion is the best for this recipe, but in a pinch a vedalia or white onion will do the trick.
- 1-2 bottle(s) Harp Irish Beer: Since it is an Irish themed recipe, you have to go with an Irish beer. But truthfully, I typically go for one of the cheaper beers that has been in the fridge for some time. If you are going with one 5 pack of brats, a single beer supplemented with water is great. But if you’re doing a larger amount of sausage, you may need two.
Mashed Potatoes
- 8-10 Yukon Gold Potatoes: In this recipe, I used Yukon Gold potatoes. However, this recipe can be adapted to suit your preferences. Choose some standard Idaho russets or red potatoes, for instance, and the end result will be equally delightful.
- 3 tbsp butter: Grab a whole stick of regular salted butter, as more will be used when making the gravy roux.
- 2 tbsp Smoked Q Rock’s Anytime Seasoning: The Anytime seasoning is perfect for this recipe as it adds just the right amount of salt, pepper, and garlic, making this dish extra delicious.
Guinness Gravy
- 2 tbsp butter: Here I used much of the remainder of the butter left over from the potatoes.
- 1/3 cup AP Flour: Due to dietary needs at home, I used gluten-free flour, but regular all-purpose flour will work too.
- 8 oz Beef Broth: Any type of beef broth can be used for this recipe, but I personally prefer to prepare my own using Better than Bouillon paste boiled with water. For this gravy, I start with 8 oz of broth, but I typically make 16 oz so that I have extra in case I need to thin the gravy.
- 1 bottle Guinness beer: For this Irish-inspired recipe, Guinness is the ideal choice. The nutty flavor of Guinness adds an extra layer of depth that makes this gravy truly special.
- 1 tbsp Smoked Q Rock’s Anytime Seasoning: To tie it all in, adding some Rock’s Anytime adds an extra depth of flavor with garlic, sea salt and black pepper.
Instructions for making Bangers & Mash
1. Bring smoker to temp: To cook the sausages, I’m going to set my Traeger Timberline XL to 350º and allow it to come to temp while I prep.
2. Peel and dice potatoes: Next I peel all the potatoes, then dice into small chunks before throwing them into boiling water that has been seasoned with salt. I let them boil until they become soft and mushy.
3. Slice onion & prep sausages: To cook the sausages, I place them into a large cast iron pan, cover with Harps Irish Beer and water, then add in some sliced onions.
4. Cook Sausages: I place the cast iron pan with the sausages into the Traeger Timberline XL at 350º for about 45 minutes.
5. Mash potatoes: With the potatoes boiled and soft, I drain the water, saving some for later use if needed. I add 3 tbps of butter and 2 tbps of Smoked Q Rock’s Anytime seasoning, then I take a masher and work to get all the potatoes mashed up until they are creamy and smooth with little to no lumps. If needed, I add some potato water to help hydrate and smooth them out.
6. Make Guinness gravy: To make the Guinness gravy I start by adding the butter to the sauce pan to melt. Once melted, I add in the flour and whisk into a roux. With the roux ready, I add in the beef broth, then the Guinness. Lastly I add some Smoked Q Rock’s Anytime seasoning and whisk together while bringing it to a boil. Then I allow it to simmer for 10-15 minutes, adding more beef broth if needed to thin it to the desired consistency.
7. Sear sausages: With the sausages cooked, I sear them on a medium-high heat on my Traeger Flatrock.
8. Prepare the dish: With everything cooked, I prepare the plate with mashed potatoes first, then two sausages, before smothering in onions and Guinness gravy.
Variations and Substitutions:
Substitution or variation: Bangers & Mash is a classic dish that’s often enjoyed with a side of peas. However, I left out the peas in this recipe. But don’t let that stop you from adding them if you want a more traditional taste!
Tips and tricks for making this Bangers & Mash
Substitute various beers: If you’re looking for ways to enhance the flavor of your sausage, try using different beer options. For instance, I used Harp to cook the sausage and Guinness for the gravy, but you can be as experimental as you like. By tweaking the brews, you can create unique and delicious flavors that will take your dish to a different level.
Save a little potato water: My family has many dietary issues, one of which is dairy. So as you can tell, I do not use any in this recipe. Therefore, I save some of the flavored potato water to help create a creamy, smooth mashed potato.
Add more liquid to thin the gravy: While the gravy recipe calls for 8 oz of beef broth, I always make 16 oz to have some extra in case I need to thin the gravy out after it simmers and solidifies.
Traeger Bangers and Mash
Equipment
- 1 Traeger Timberline XL
- 1 Traeger Flatrock
- 1 Medium Sauce Pan
- 1 large cast iorn
- 1 whisk
- 1 potato peeler
Ingredients
Banger
- 5-10 whole Bratwursts
- 1/2 whole Sweet Onion
- 1 bottle Harp's Irish Beer
Mashed Potatoes
- 8 whole Yukon Gold Potato
- 3 tbsp butter
- 2 tbsp Smoked Q Rock's Anytime Seasoning
Guinness Gravy
- 2 tbsp butter
- 1/3 cup all-purpose flour
- 8 oz beef broth
- 1 bottle Guinness Beer
- 1 tbsp Smoked Q Rock's Anytime Seasoning
Instructions
- To cook the sausages, I’m going to set my Traeger Timberline XL to 350º and allow it to come to temp while I prep.
- Next I peel all the potatoes, then dice into small chunks before throwing them into boiling water that has been seasoned with salt. I let them boil until they become soft and mushy.
- To cook the sausages, I place them into a large cast iron pan, cover with Harps Irish Beer and water, then add in some sliced onions.
- I place the cast iron pan with the sausages into the Traeger Timberline XL at 350º for about 45 minutes.
- With the potatoes boiled and soft, I drain the water, saving some for later use if needed. I add 3 tbsp of butter and 2 tbsp of Smoked Q Rock’s Anytime seasoning, then I take a masher and work to get all the potatoes mashed up until they are creamy and smooth with little to no lumps. If needed, I add some potato water to help hydrate and smooth them out.
- To make the Guinness gravy, I start by adding the butter to the saucepan to melt. Once melted, I add in the flour and whisk into a roux. With the roux ready, I add in the beef broth, then the Guinness. Lastly I add some Smoked Q Rock’s Anytime seasoning and whisk together while bringing it to a boil. Then I allow it to simmer for 10-15 minutes, adding more beef broth if needed to thin it to the desired consistency.
- With the sausages cooked, I sear them on a medium-high heat on my Traeger Flatrock.
- With everything cooked, I prepare the plate with mashed potatoes first, then two sausages, before smothering in onions and Guinness gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
