Beer Braised Bangers and Irish Champ

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. ❤️

Beer Braised Bangers and Irish Champ

• 1 Tablespoon Oil
• 4 Pork Link Sausages
• 1 pint Guinness

• 3 large Russet Potatoes; peeled and cubed
• 2 Garlic cloves; minced
• Salt and Pepper to taste
• 2 cups Green Onion; chopped
• 1/2 cup Butter
• 1/2 cup Milk

• 1/4 cup Irish Butter
• 1 quart Pork Broth
• 1 large Onion; thinly sliced
• 1 Garlic Clove; finely minced
• 1 teaspoon Cornstarch
• Salt and Pepper to taste

  1. Bring a large pot of water to a boil and Salt liberally. Add in potatoes and cook for 15 minutes. Drain and add in garlic, salt, pepper, onions, butter and milk. Mash until smooth, then cover and set aside.
  2. Heat a large skillet over medium high heat and add oil. Sear sausages on all sides and pour in ale. Bring to a boil, then reduce to medium and cover; simmering for 8-10 minutes or until cooked through.
  3. Meanwhile, heat a saucepan over medium high heat. Add butter, onions and garlic; sautéing until caramelized. Sprinkle in cornstarch and toss to coat. Slowly pour in broth and mix until thickened. Season with salt and pepper.
  4. Plate everything and serve!
  5. Enjoy!

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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