Laura Egan bangers and mash

Laura Egan, PR and Marketing, Dubarry of Ireland

Originally from the west coast of Ireland, Laura moved to Chipping Norton in 2014 after spending many years working and travelling abroad with her role at Dubarry. She hasn’t looked back since.

Based in the heart of the Cotswolds, Laura works with a team of colleagues in international offices to develop and grow this exciting heritage brand.

‘The best part of the role has got to be organising our campaign shoots. Having the opportunity to create brand driven images, that will impact all of our international markets, is really exciting. It’s also refreshing to walk out of the office or return from a day trip to London and breathe in the fresh country air, it beats the citylife!’

‘Dubarry and Pol Roger have a close relationship due to our shared penchant for the finer things in life. We serve Pol Roger Brut Reserve to our customers at the Dubarry Flagship stores in London and Dublin, as well as at many of our UK events, such as Burghley and Badminton Horse Trials; we find that it is a terrific way for our customers to relax and enjoy the shopping experience.’

March is a time to celebrate all things Irish, Paddys day, The Cheltenham Festival and, of course, the ultimate Irish staple, Potatoes! This classic recipe lends itself perfectly to Biondi Santi Rosso di Montalcino DOC 2013.

Bangers and Mash with Onion Gravy

A classic sausage and mash served with homemade onion gravy and carrots, yummy!


To serve 4 people

For the sausages and onion gravy:

  • 8 sausages from Slatters butchers in Chadlington (only the best!)
  • 2  red onions, sliced
  • Fresh rosemary and sage
  • ½ tsp English Mustard
  • 600ml of Chicken or Beef stock
  • Salt and black pepper
  • 2 tsp salted butter
  • 2 tsp plain flour

For the mash:

  • 900g/2lb Potatoes peeled and chopped.
  • 50g salted butter
  • 100ml milk
  • 1/2 tsp truffle oil
  • Salt and black pepper

To serve:

  • 6/8 carrots sliced


  • Preheat the oven to 200C.
  • Pop the sausages into a roasting tin and place in the preheated oven.
  • Cook for 10 minutes then turn the sausages and cook for a further 5 minutes, or until they have a good colour on the outside.
  • Slice your onions and add to the tin. Chop and mix the herbs, mustard and stock together and pour over the sausages and onions. Return the tin to the oven for a further 20 minutes, or until the sausages are cooked through and the onion gravy thickened. Season to taste with salt and pepper.
  • For mash, boil the potatoes in a pan of boiling water until tender. Drain and mash.
  • Heat the butter and milk until the butter has melted. Add a pinch of salt and pepper and truffle oil then pour over the mashed potato and mix until smooth. Set aside until ready to serve.
  • Cook the carrots in a saucepan of boiling water for 10 minutes and drain
  • For the sausages and onion gravy, mix the softened butter and plain flour together to form a paste.
  • Remove the sausages from the baking tray, set aside and cover to keep warm.
  • Place the baking tray onto the hob, add the flour and butter mix and use a whisk to combined. Stir over a medium heat for 2-3 minutes until the gravy has thickened slightly. Add the sausages back to the tray and warm through for 1-2 minutes.
  • Serve the sausages, mash and carrots with the onion gravy spooned over.
  • Enjoy with a glass of Biondi Santi Rosso di Montalcino 2013
Bangers and mash
Bottiglia Rosso di Montalcino
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