Celebrating Saint Patrick’s Day always includes some sort of Irish food at our house. I have done the traditional corned beef and cabbage, shepherd’s pie, colcannon, Irish steaks and potatoes, and even made green shortcakes and green whipped cream to go with strawberries. Besides being a way to mark the holiday, these dishes have also been a way to say farewell to winter and herald the coming of spring. This year I have opted for a dish I have never made before — Irish Bangers and Mash with Onion Gravy and Mushy Peas. I’m quite excited about it!
My research informs me that true Irish Bangers contain rusk if you are set on authenticity, but if not, you can use any type of sausages you like; and who doesn’t love mashed potatoes (plus they help soak up all the green beer you may drink). Onion gravy sounds wonderful to me as I am a huge fan of onions in almost everything! And Mushy Peas are the perfect way to anticipate warmer weather! If you can’t find fresh peas, frozen baby peas will do nicely. I think a trip to the Indy Winter Market this Saturday morning is in order!
Irish Bangers and Mash with Onion Gravy
from the Gutsy Gourmet
- 2 lb potatoes (like Yukon Gold), peeled and cubed
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tsp Dijon mustard
- ½ pint chicken stock
- 1 tsp gravy browning, like Kitchen Bouquet® (optional)
- 8 pork sausages (or any kind you prefer)
- 1½ oz unsalted butter
- 2fl oz double cream or milk
- 1 tbsp each, fresh parsley and chives
- 3 green onions, finely chopped
- 1 tbsp olive oil
- Cook the potatoes in boiling salted water for 10-12 minutes or until soft
- Heat the oil in a heavy-based saucepan. Add the onion and cook until soft , but not colored. Stir in the mustard then pour in the stock. Bring the mixture to the boil, then add the gravy browning. Simmer until the liquid is reduced by half.
- Heat up a frying pan, add a little oil and fry the sausages for 6-8 minutes or until cooked through.
- Drain the potatoes and mash with the butter and the cream. Blend the herbs with the olive oil to form a paste and then stir into the mashed potato.
- Pile the mash onto four warmed serving plates. Place two sausages in the center of each mound of mash and finally drizzle the gravy over all.
- Serve immediately. Serves 4.
- 1 cup fresh shelled, or frozen peas, defrosted
- 1 tablespoons butter
- 1 teaspoon olive oil
- 2 green onions, finely diced
Heat oil in small pan over medium heat. Add peas and green onions. Cook about 5 minutes. Remove from pan and mash with a fork. Add butter, mix and serve.
Whether you are celebrating the wearin’ o’ the green, or anticipating warmer weather, enjoy a traditional Irish meal made with fresh, local ingredients and count the days until the Market opens for the season!