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Bangers and Mash
Welcome to Phatman’s Bangers and Mash, where we’re all about celebrating the humble sausage and potato, but with a twist! Here, the classic comfort food gets the spotlight, showcasing the incredible range of sausages Ireland has to offer. From juicy Cumberland to the famous Clonakilty, and even a few unexpected flavors, we’re bringing you the very best of Irish bangers in ways you’ve never experienced before.
Now, let’s talk about the other half of this dynamic duo—the mash! Sure, mashed potatoes are great on their own, but with just one simple addition, they can turn into something magical. Toss in some scallions, and you’ve got Champ—creamy, buttery mashed potatoes with a subtle oniony kick. Or stir in some cabbage and you’re looking at Colcannon—a hearty, rustic favorite that’s perfect alongside those sausages. And that’s just the start—each day we’ll be adding something new to our mash lineup to keep things interesting.
So whether you’re after a classic pork sausage with silky mashed spuds or ready to explore some wild new sausage varieties paired with creative mash flavors, Phatman’s Bangers and Mash has got you covered. Comfort food, but with a little extra love in every bite. Come on down and treat yourself!
Lets talk about Gravy
Ah, gravy powder—a magical, unsung hero of the kitchen! Whether it’s the iconic Bisto or a knock-off brand, this little tub of wonder deserves to be lifted high and celebrated for its undeniable greatness. Sure, you could spend precious time whisking up a roux, reducing stock, and seasoning to perfection. You could go through the motions of slow-cooking bones, carefully skimming off impurities, and waiting hours for that rich, golden nectar. And yes, making gravy from scratch is an art, a craft, a love letter to traditional cooking.
But why, oh why, would you go through all that when there’s gravy powder?
With just a few spoonfuls of this powdered perfection, you can transform any meal in a matter of minutes. Whether you’re drizzling it over a Sunday roast, ladling it onto mashed potatoes, or using it as a base for something more extravagant—think beef pies, casseroles, or even poutine—it’s an unbeatable secret weapon in the kitchen. And here’s the kicker: it’s consistently delicious. You don’t have to worry about perfecting a recipe every time or wondering if you’ve added enough salt. It’s all right there, waiting for you to add water and whisk your way to gravy greatness.
Gravy powder isn’t just a shortcut; it’s an elevated platform for flavor experimentation. Use it as a base and you can add your personal touch: a splash of red wine or a hint of mustard for beef dishes, a little cream for chicken, or a dash of soy sauce for something more savory. It’s versatile, reliable, and, let’s face it, incredibly satisfying. You can go from “meh” to “marvelous” in the blink of an eye.
Even the knock-off brands carry their own charm. They might lack the marketing glamour of Bisto, but many a chef has doctored these humble powders with stock cubes, pan drippings, and the odd pinch of herbs to create gravy that could stand proudly beside any from-scratch counterpart.
Gravy powder, my friends, is culinary insurance. It’s the little container sitting in your pantry that promises, no matter what, you’ll never be without gravy.
And on that note, Bisto, if you’re listening, I’m available for sponsorship. Just imagine the gravy-laden possibilities!