Bangers and Mash with Caramelized Onions

Bangers and Mash with Caramelized Onions

Bangers and Mash with Caramelized Onions

Do you have big plans for this upcoming St. Paddy’s Day?  With it being on a school night this year we are going to be low-key.  I had intentions of brining a beef brisket, but time ran away from me this year.  Next year, I definitely will, and you should too.  It is easy, not to mention delicious, so do not be intimidated.

Since our celebration will be low-key this year, I have come up with a quick and easy dinner, that is a wee bit Irish.  To be perfectly honest with you, this is a fall back on recipe, that I use for many busy nights.  I really love making it, and it is always a crowd pleaser.  Simply put, it is bangers (sausage) and mashed potatoes. Good, isn’t it?

Bangers and Mash with Caramelized Onions

You can use any type of sausage that tickles your taste-buds, but, if you are keeping with the Irish theme, you will definitely want to find either Bangers, White Pudding or Black Pudding.  Bangers are a thick, finely ground sausage which is made with pork, seasonings, egg and bread crumbs.  As well Bangers are typically English but are found throughout Irish pubs in the United States.  White Pudding is a sausage that is made with lard, oats and seasonings.  Typically, you slice into thick pieces and fry it;  really good with eggs.  Black Pudding is made with pig’s blood, oats and seasoning, and wrapped in casings.  It can be hard to find Irish “sausage” unless you live near a large Irish community.  Therefore, when I make “bangers” I typically use bratwurst or plain old sausage, but my technique is the same regardless.

Bangers and Mash with Caramelized Onions

I was lucky when I decided to make this recipe for you as the butcher at my market had just made fresh Irish and corned beef sausage.  Keeping with my Irish theme, and wanting to fulfill my craving for corned beef, I opted for the later.  To prepare the sausage I first boil them in a good Irish beer.  I like to use Murphy’s Stout when boiling sausage.  This process removes some of the fat from the meat, while keeping the sausage moist.  After boiling, I simply brown them for a couple minutes, to create a nice crust on the outside.

The sausage are so flavorful that they really don’t need much more to complete the meal besides a cold pint.  I like to serve them with mashed potatoes that have been seasoned with caramelized onions.  Simple but fulfilling!

Happy St. Paddy’s Day to you.  Have fun, and be safe.

Bangers and Mash with Caramelized Onions

 

Denise Woodward believes anything can be made at home as long as you have a little patience, and time.  All of her recipes are made using fresh and seasonal ingredients.  Her recipes have been featured on Eat Boutiquethe Mushroom ChannelSaveur.comFoodies of the WorldPBS and Fine Cooking.  Denise also creates the recipes on the popular food blog Chez Us.  Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love.  Be sure to read more about what they are cooking up over at Chez Us.