Happy Saint Patrick’s Day! I normally make Corn Beef and Cabbage with Boiled Potatoes, but unfortunately all of the corn beef sold out a week ago along with almost everything else in the store. I had to stick with what I had in my pantry and freezer this St. Patty’s day. It was delicious! Bangers and Irish Champ with Caramelized Onion Gravy and Buttered Peas.
Bangers:
1 Tablespoon Oil
4 Pork Link Sausages
1 pint Guinness
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Mash:
3 large Russet Potatoes; peeled and cubed
1 cup Onion; chopped
3 cloves Garlic; minced
2 cups Green Onion; chopped
½ cup Irish Butter
½ cup Milk
Salt and Pepper to taste
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Gravy:
¼ cup Irish Butter
1 quart Pork Broth
1 large Onion; thinly sliced
1 Garlic Clove; finely minced
1 Tablespoon Cornstarch
Salt and Pepper to taste
- Bring a large pot of liberally salted water to a boil. Add the potatoes and onions, then cook until tender. Drain and add the garlic, salt, pepper, butter and milk. Mash until smooth, then cover and set aside. Keep warm.
- Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the sausages on all sides and pour in the ale. Bring to a boil, then reduce to medium-low and cover; simmering for 8-10 minutes or until the internal temperature reaches 165°F.
- Meanwhile, heat a saucepan over medium-high heat and add the butter, onions and garlic. Sauté until the onions are caramelized, then sprinkle in the cornstarch and toss until the onions are evenly coated. Slowly pour in the broth and mix until thickened. Taste and season accordingly.
- Plate everything and serve!
- Enjoy!
Ash's In The Kitchen 