Irish Beer Bangers and Mash
Recipe: #8565
March 11, 2013
Categories: Pork Sausage Potatoes, British, Irish, St Patricks Day, more
"Bangers are quite a popular English item, but they are a hit with the Irish as well. This dish speaks to my culinary roots and is a real comfort food for me."
Original is 4 servings
Ingredients
- BANGERS AND GRAVY
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- POTATOES
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Nutritional
- Serving Size: 1 (566.3 g)
- Calories 1168.9
- Total Fat - 65.8 g
- Saturated Fat - 21.9 g
- Cholesterol - 116.4 mg
- Sodium - 212.3 mg
- Total Carbohydrate - 111.5 g
- Dietary Fiber - 1.5 g
- Sugars - 4.8 g
- Protein - 26.2 g
- Calcium - 112.7 mg
- Iron - 5.1 mg
- Vitamin C - 98.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a nonstick skillet, brown sausages, then cover with beer, reduce heat, cover and simmer until beer is almost disappeared.
Step 2
Meanwhile, inanother nonstick skillet, heat butter and oil and saute onions and garlic over low heat until caramelized, about 30-35 minutes; KEEP THE HEAT LOW AND STIR OFTEN.
Step 3
When caramelized,season to taste with salt and pepper.
Step 4
Whisk cornstarch into consomme until dissolved; stir into onions and stir over low heat,then bring a boil stirring, until mixture thickens.
Step 5
Meanwhile, cook potatoes in boiling salted water 15-20 minutes or until fork tender;remove from heat and drain.
Step 6
Add butter to the hot pan and allow to melt; add drained potatoes and mash; seasoning to taste with salt and pepper, adding in chives, and enough of the creme fraiche until it is as thin as you like.
Step 7
Serve bangers and gravy over mashed potatoes.
Tips
No special items needed.
1 Reviews
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