Celebrating St. Patrick’s Day with more Pub Food. Today it’s Irish Bangers and Mash. Here’s my tip: after poaching the sausages in beer, brown then in a skillet with bacon grease. (I save the grease in a small jar after I make bacon it so I always have it on hand.) It’s the ultimate comfort food.
Ingredients:
6 links of Irish Bangers (European-style mild pork sausages)
2 cups of stout beer
2 Tbsp of bacon grease
12 medium size red potatoes
4 Tbsp of butter
1 1/2 cups of milk
salt and pepper to taste
1 large yellow onion, sliced
1 tsp of sugar
3 Tbsp of flour
2 cups of beef stockPl
Place sausages in a deep saucepan and cover with beer. Simmer over low heat for 25 minutes or so. Remove and set aside.
In a large skillet over medium heat, melt two tablespoons of reserved bacon grease. Add sausages and brown on all sides, about 10 minutes. Remove from skillet and set aside.
In the same pan over medium heat, add sliced onion. Add sugar. Brown onions, being sure to scrape up the brown bits from the bottom of the skillet as you stir. Add broth and lower the heat to simmer. Whisk mixture occasionally and continue to cook until gravy has thickened.
Meanwhile, cut the potatoes into quarters. Place potatoes in a large stockpot and cover them with water. Heat on high until the potatoes start to boil and begin to create a white foam on the surface. Test the potatoes with a fork to see that they are tender and begin to fall apart. Remove from heat and drain.
In a large bowl or standing mixer, add potatoes and butter. Begin to blend. Gradually add milk. Mix on high until potatoes are creamy.
Prepare to serve by scooping mashed potatoes on the plate. Layer with sausages and drizzle with onion gravy.