Bangers and Mash with Caramelized Onions

By chezus

Crowd pleaser recipe to serve during St. Paddy's Day celebrations or when in a pinch for a quick dinner.

Ingredients

• 6 yellow potatoes
• 1 tablespoon of unsalted butter
• 1/8 cup whole milk
• 1 large yellow onion
• 1 teaspoon butter
• 1 teaspoon olive oil
• sprinkle kosher salt and black pepper
• 4 bangers or your favorite sausage
• 2 cups stout or favorite Irish beer

Details

Adapted from chezus.com

Preparation

Step 1

Scrub the potatoes clean. Cut into large pieces, and place into a large heavy bottomed saucepan. Fill the pan with cold water and bring to a boil. Lower heat medium heat, and cook potatoes until fork tender

While the potatoes are cooking prepare the caramelized onions. Thinly slice the onions. In a large frying pan add the butter and olive oil. Heat over medium heat. Add the sliced onions. Stir. Cook until soft, stirring often, about 6 - 8 minutes. Lower the temperature to very low. Stirring often until the onions become soft and a golden caramel color. This will take about 25 - 28 minutes. Do not let the onions burn or they will be bitter. Remove from the heat, sprinkle in the salt and pepper and stir.

Place the stout or Irish beer in a deep saucepan, bring to a boil. Add the sausage. Lower the heat. Cook for 13 minutes. Remove the sausage and pat dry with paper towels. Heat a frying pan over meat heat, drizzle a small amount of olive oil into the pan, just enough to lightly coat the bottom. Add the sausage and lightly brown on all sides over medium heat. The sausage is already cooked, so this process will only take a few moments, you only want to add a golden crust.

Drain the potatoes. In the same pan you cooked them in, heat the butter with the milk. Add the potatoes and mash using a potato masher. Season with salt and pepper.

Lay the potatoes on a serving platter, top with the onions and then the sausage.

Serve.

Eat.