Irish banger and mash

Name: Irish banger and mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 6-8 pork sausage links; 2 Tb. butter, separated; 1 large onions, sliced thin; 1 bottled beer; 1 Tb. flour; 2 Tb. Worcestershire; ½- 1cup chicken or beef stock; Salt and Pepper; 2 lbs. red skinned potatoes; 2 Tb. butter; 3-4 Tb. milk; 1 Tb. whole-grain mustard; ¾ cup shredded Dubliner cheese

Main Dish

Easy

30 min

Preparation

Preparation10 min

Cook time20 min

Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer another 10 minutesuntil fork tender.

Drain the potatoes and add the butter and milk. Smash the potatoes will a potato masher (or a large spoon or ladle). Once youve reached the desired consistency, stir in the cheese and mustard. Salt and pepper to taste.

While the potatoes are boiling, add 1 Tb. of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the bangers and onions for about 10 minutes.

Add the beer and allow it to reduce for another 10-12 minutesstirring occasionally.

Mix 1 Tb. of soft butter with 1 Tb. of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.

Serve the bangers over the mash, topped with gravy. Serves 3-4.