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Backyard Blogging.

Irish Bangers & Roasted Garlic Mash

We love this traditional dish of the British Isles, Irish Bangers & Roasted Garlic Mash. It’s also known as “sausage and mash” and packs a punch of wood-fired flavor.


1 Pound russet potatoes

1 Pound Yukon Gold potatoes, cut into thick strips

10 Clove garlic, minced

1 1/2 Tablespoon olive oil

salt and pepper

8 Whole pork sausage

1 Large White Onion, Diced

3 Tablespoon flour

3/4 Cup beef broth

3/4 Cup Irish Stout

1 Cup half-and-half

3 Tablespoon Salted Butter, Softened

1 Tablespoon chives, chopped


When ready to cook, set the temperature on your Traeger to High (450F+) (260 C) and preheat, lid closed, for 10 to 15 minutes.

Prick potatoes all over with a fork and place on a foil-lined rimmed baking sheet. Place garlic on a piece of foil and drizzle with oil; season with salt and pepper. Fold edges of foil up and over garlic and crimp to close creating a tight packet.

Place on baking sheet with potatoes and put on grill. Roast potatoes until tender (about 65 to 75 minutes).

Remove potatoes from grill and place in a large bowl. Cover with foil to keep warm

Keeping grill set to High, preheat a large cast iron skillet on grill with lid closed for 10 minutes.

Heat 1/2 Tbsp oil in skillet. Add sausages and close lid.

Cook for 4 to 5 minutes each side and cook until sausage reaches an internal temperature of 150 (65 C) 1degrees F (about 4 to 5 more minutes).

Remove sausages onto a plate and cover with foil to keep warm.

You will need 2 tbsp oil left in the skillet. Add onion and garlic and cook until golden brown (about 4 minutes). Add flour and mix through.

Add 3/4 cup (200 mL) of beef broth and 3/4 cup (200 mL) stout to mixture. Mix in the onion and add remaining beef broth. Mix until combined.

Close lid and cook stirring every few minutes until the gravy thickens but is slightly thinner than you want – it will thicken as it cools.

Season with salt and pepper. Cover with foil to keep warm and set aside.

Halve potatoes lengthwise, then use a fork to scrape flesh into a saucepan. Squeeze garlic cloves from skins into pan. Smash mixture with a potato masher until mostly smooth with only a few lumps.

Combine half-and-half and butter in a large measuring cup and pour 1/2 cup into potato mixture, stirring with a wooden spoon until incorporated and smooth. Stir in the remaining 1/2 cup of half-and-half mixture. Season generously with salt and pepper.

Serve sausages with plenty of gravy and mashed potatoes. Top mashed potatoes with chives if desired. Enjoy!

Recipe and photo from Traeger.