Bangers and Tatties, My Way

More St. Pat’s Fare…
St. Patrick’s Day Feast
Irish Soda Bread
Irish Eggs Benedict

We have already started celebrating St. Patrick’s Day by whipping up some Double Chocolate Stout Milkshakes last Saturday night and boy were they ever good. Then Sunday night we went to my brother’s and I brought Bangers and Tatties. I told Rob that I had bangers but not the right potatoes to make Mash and he said to use the pierogies I always keep on hand for the kids’ lunches, so I did, why not?

I really cheated on this meal by using the pierogies in place of peeling, dicing, boiling, and making mashed potatoes. I also used one bag of shredded cabbage, you know, the stuff you get in the produce section to make coleslaw. Then by adding a bold sauce made with Murphy’s Stout, this dish went from stort cut to gourmet. I could have drank that Stout Sauce, it was that good.

Bangers and Tatties Robin Sue’s Way
Saute a 10 ounce bag of shredded cabbage with one thinly sliced sweet onion, fresh ground nutmeg and black pepper, and kosher slat to taste. All in a bit of butter of course- about 1 1/2 T. While that cooks, in a huge skillet with lid, steam 12 bangers (from Trader Joe’s) and 3 boxes of Mrs. T’s Pierogies in 1/4 cup Murphy’s Stout, 1 1/2 cups water, and 2 T. butter. Once the pierogies are soft- takes about 10-12 minutes, pour the broth off into a pot and add to it- 1 T. Dijon mustard, 1 T. horseradish, kosher salt and pepper to taste, and 1 T. corn starch mixed with 1/2 cup stout. Also throw in a few pinches of sugar to soften the bite of the stout. Gently heat the sauce until thickened while the bangers and pierogies continue to fry in their original pan with 2 T. butter thrown in to prevent sticking. Place all components decoratively on a platter and serve immediately. Serve sour cream on the side. Serves 8.

Happy St. Patrick’s Day!


  1. amy grace
    Posted March 16, 2010 at 7:58 AM | Permalink

    yum! that sounds great! even at 8am…

  2. 12th Man Training Table
    Posted March 16, 2010 at 8:41 AM | Permalink

    Loving it!

  3. noble pig
    Posted March 16, 2010 at 9:36 AM | Permalink

    I love it especially with the pierogis.

  4. gfe--gluten free easily
    Posted March 16, 2010 at 9:48 AM | Permalink

    I love folks who "do up" the special events! And, I love the way you cheat … cheating can make life much more doable and delicious sometimes. 😉


  5. Ingrid
    Posted March 16, 2010 at 10:25 AM | Permalink

    LOL, that post title is pretty funny.

    I've never bangers or tatties. It actually looks pretty good.

  6. Fearless Kitchen
    Posted March 16, 2010 at 10:45 AM | Permalink

    The pierogis were a great idea!

  7. Fallon
    Posted March 16, 2010 at 10:51 AM | Permalink

    You really know how to celebrate all the holidays!!

  8. dawn
    Posted March 16, 2010 at 11:13 AM | Permalink

    ha! I love it! you crazy woman!

  9. Karen
    Posted March 16, 2010 at 11:52 AM | Permalink

    Happy St. Pat's Day! Looks like you had a yummy celebration.

  10. Mimi
    Posted March 16, 2010 at 12:39 PM | Permalink

    Great take on an Irish classic. I never thought to look in the salad section for shreaded cabage, great idea. Happy St.Patrick's Day!

  11. Jenn@slim-shoppin
    Posted March 16, 2010 at 2:27 PM | Permalink

    I love the name of that post Robin! What a great meal!

  12. DailyChef
    Posted March 16, 2010 at 3:22 PM | Permalink

    This looks delicious! I definitely want to try some. Espeically since it will force me to stop being lazy and go to Trader Joes. Yes!

  13. biz319
    Posted March 16, 2010 at 3:24 PM | Permalink

    What a great way to save time using perogies!! Tell Rob he's a genius!

    I tend to buy canned kraut because no one else in my family likes it – I love the Bavarian kind, kind of sweet yet still sour – cannot wait for my crock pot corned beef tomorrow!

  14. Maria
    Posted March 16, 2010 at 3:38 PM | Permalink

    The perfect meal for tomorrow!

  15. grace
    Posted March 16, 2010 at 3:40 PM | Permalink

    does it make me immature if i can't help but chuckle at the name 'bangers and tatties'? cause i'm a-chucklin'. 🙂

  16. Velva
    Posted March 16, 2010 at 9:39 PM | Permalink

    Your bangers and tatties look fabulous. I think it was quite creative to use the perogies. Like you, I keep them on hand for my kids too.

  17. the domestic mama
    Posted March 17, 2010 at 6:08 AM | Permalink

    ooo! good for you on the Irish meal today… I am a year behind on my blog- so my Irish meal tonight will be next year's post! LOL. Have a happy green day!

  18. Sophie
    Posted March 17, 2010 at 11:58 AM | Permalink

    Hello Robin Sue,

    What a tasty loooking dish!!

    Superb even!

    Happy St.-Patrick's day!

  19. oneordinaryday
    Posted March 17, 2010 at 5:56 PM | Permalink

    I so intrigued by the whole stout milkshake. I heard a whole thing on NPR yesterday morning about the great things you can do w/ stout. Besides drink it from a mug, I mean! ; )

  20. pigpigscorner
    Posted March 17, 2010 at 6:23 PM | Permalink

    wow the sauce sounds amazing! and stout milkshake?! yum…

  21. Kirstin
    Posted March 17, 2010 at 8:18 PM | Permalink

    Yum! We had pierogis for lunch today!

  22. Lori
    Posted March 17, 2010 at 9:09 PM | Permalink

    Hey a little Polish in the Irish. I like it. What could be easier. And your mouth had the same party anyway!

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