Hello readers! There’s still time to enter in the Sur la Table $50 gift card giveaway!
Every so often I would make bangers and mash for dinner. I usually use Bratwurst sausages. But in the month of March, my market always carries Irish bangers. In celebration of St. Patrick’s Day, I thought I’d make it as Irish as possible. Starting with the Irish bangers and then the Guinness beer. You have Bangers and Mash with Guinness Onion Gravy! I served my bangers with green onions and buttermilk mashed potatoes but feel free to use your favorite mashed potato recipe. Happy St. Patrick’s Day!
- 1 pound of Irish banger sausages (bratwurst would be a good substitute)
- 1/4 cup of Guinness beer
- olive oil for cooking
- 3 starchy potatoes, peeled and cut into chunks
- 4 scallions, finely chopped
- 2 tablespoons of unsalted butter
- 1/4 cup of buttermilk
- 2 tablespoons of milk (1/8 cup)
- salt and pepper to season
- 1 tablespoon of unsalted butter
- 1 small onion, sliced
- 1/2 cup of Guinness beer
- 1 (14.5 ounce) can of beef broth
- 1 tablespoon of Worstershire sauce
- 1 1/2 teaspoons of cornstarch
- 1/4 cup of water
Place sausages in a large skillet over medium heat. Pour 1/4 cup of beer into the skillet along with a drizzle of olive oil. Cover, leaving the lid slightly ajar. Cook until beer evaporates. Slowly cook each side of the sausages until brown and crisp and the center is no longer pink.
To make the mash, place potatoes in medium sauce pan and cover with water, enough to cover the potatoes. Cook over medium high to high heat. When the water comes to a boil, season with salt. Let it cook until potatoes are fork tender, about 25-30 minutes. Meanwhile, cook scallions over medium heat with a little bit of olive oil until very slightly brown, about 3-4 minutes. Drain potatoes and add butter, buttermilk, milk, cooked scallions, salt and pepper. Mash until desired consistency. Check for seasoning.
For the gravy, melt butter in a large skillet over medium high heat. Add onion and cook until soften. Pour beer, scrape the bottom of the pan and let it reduce, about 1 minute. Then add beef broth and Worstershire sauce. Mix cornstarch and water together and pour into the skillet. Cook over medium high heat until reduced to desired thickness.
Serve mash on a plate then place bangers on the mash and pour the gravy on top. Optional: garnish with chopped fresh Italian parsley.