Quick bangers and mash | onion and Marmite gravy | Irish champ

Thanks to Squarespace for sponsoring this video! Go to for a free trial, and when you’re ready to launch, go to ​​ and add code “RAGUSEA“ at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVES TWO*** 300-400g (. lb) fresh sausages 400-500g (.5 lb) potatoes, I like Yukon Gold 1 bunch green onions 1 big shallot (or two smaller ones) oil cornstarch Marmite mustard butter milk salt pepper Cut the potatoes into small chunks and get them boiling in water. Peel and thinly slice the shallots, then get them cooking in a little oil over medium/medium-low heat, stirring constantly until they are brown and soft, about 5 minutes. Push the shallots all the way to the side of the pan, and push the pan just off the burner so that they are no longer over direct heat. Put the sausages in the pan and roll them around until they are thoroughly browned, at least 5 minutes. Deglaze the pan with enough water to give you the quantity of gravy you desire. Stir in big spoonful of Marmite and a little one of mustard. Grind in a bunch of pepper. In a bowl, mix a couple tablespoons of cornstarch with a little water to make a smooth slurry, then drizzle it into the gravy until you get the thickness you want — you might not need all of the slurry. Be sure to stir the gravy constantly as you drizzle, or the slurry will clump. Simmer the sausages in the gravy until cooked inside, at least 160ºF, 70ºC. Taste the gravy for seasoning, and add salt if it needs it. While you’re waiting, slice up the green onions, being sure to slice very thinly in the white end. When the potatoes are easily pierced by a fork, drain them. Throw in a big knob of butter, a little splash of milk and pinch of salt. Mash the potatoes, adding more milk if they’re too thick. Taste for seasoning and maybe add more salt. Stir in the green onions while the potatoes are still very hot so they cook a little bit.