|
|
Soon restaurants will be offering many staple Irish Foods for St. Patrick’s Day. Here I have a classic dish that is becoming a family fave!
Country sausage is normally served with this dish, however I have been trying out some other blends from local area butchers.
Serve as in the photo or sliced up and add a variety to each plate.
Bangers and Mash is the familiar term for sausage and mashed potatoes, a favorite British and Irish dish. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial and filling meal. It’s sure to be a hit with the entire family and friends alike!
Bangers ‘n Mash with Onion Gravy
Onion Gravy (see Chef’s Notes):
2 T. Vegetable oil
2 T. unsalted butter
2 medium onions, peeled, thinly sliced
1 tsp. balsamic vinegar
1 tsp. sugar
2.5 C. beef stock
4 tsps. cornstarch or flour
4 tsps. cold water
Salt & pepper, to taste
Mash:
2# potatoes, peeled or unpeeled, quartered
¼ C. Milk
1 stick unsalted butter, cubed
Salt & pepper, to taste
Bangers:
2 T. olive or vegetable oil
8 thick sausages, pork, beef, or flavored
Making the Onion Gravy:
Heat the oil and butter in a large saucepan over a gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.
Add the balsamic vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock slowly and boil gently, uncovered, for 5 minutes.
In a small heatproof bowl, mix the cornstarch or flour with the cold water to form a thin paste.
Pour a little of the hot stock into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy and stir to combine. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper to taste. Keep warm until ready to serve.
While the gravy thickens, cover potatoes in medium stockpot, bring to boil, reduce to simmer until potatoes are fork tender.
As potatoes are cooking, sauté sausages over medium heat using vegetable or olive oil. Turning as not to burn, roughly 20 minutes. If using an oven safe frying pan, they can be placed in oven to finish cooking after they have been browned.
Drain potatoes and add back to pot. Break up slightly, add milk, butter and mash to incorporate.
Season with salt & pepper to taste.
Plating:
Spoon the mash onto four warmed dinner plates. Place two fat sausages on top of the mash and pour the onion gravy over the dish.
Keep warmed onion gravy on table…..it’s very good!
Serve & Enjoy!
Bon Appetite!
Chef’s Notes:
For the onion gravy, making this recipe above takes some time, however it’s so worth it!
For a quicker version, prepare 1 packet of Lipton onion soup mix according to directions.
Subtract water used from recipe above and add broth.
Add sliced onions and cook per regular instructions above.
More or less cornstarch/flour may be needed, have some on hand.
For more fresh recipes and articles by Joe Scrizzi click here…
