RECIPES
Irish Banger Sausage & Mash
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PREP/COOK TIME
1 hour and 30 mins
DIFFICULTY
SERVINGS
4
Ingredients:
2 pounds potatoes, peeled and cut into large (2 in) uniform pieces
1/2 tsp salt
4 tbsp unsalted butter, cut in chunks
3/4 - 1 cup hot Rock House Creamery Whole Milk
2 tbsp unsalted butter
1 large onion, halved and thinly sliced
2 garlic cloves, minced
3 tbsp all purpose flour
2 cups Pacific Foods Organic Beef Broth
1/4 tsp salt
1/2 tsp black pepper
4 Rock House Farm Irish Banger Sausages
1 tbsp Field Day Organic Olive Oil
Directions:
Preheat the oven to 400F.
To make the mash:
- Place potatoes in a pot of water and add salt. Bring to a boil, then lower the heat to a steady simmer and cook for about 15-20 minutes, until fork tender.
- Drain the potatoes and place them back in the empty pot set over very low heat.
- Using a hand masher, mash the potatoes until fluffy and you’ve reached the desired degree of smoothness.
- Using a spoon, stir in the butter.
- Once melted, stir in the hot milk as needed to achieve desired consistency.
- Season with salt.
To prepare the onion gravy:
- Melt 2 tbsp butter in sauce pan over medium heat.
- Add the sliced onions and cook until caramelized (about 20 minutes).
- Add the garlic and cook for 1 minute.
- Add the flour and cook until browned, stirring constantly for 4 minutes.
- Gradually add about 3/4 cup beef broth and mix until it becomes a sludge. Add remaining beef broth and mix until combined.
- Simmer, stirring for 2 – 3 minutes until the gravy thickens but is slightly thinner than you want (it will thicken as you serve it).
- Season with salt and pepper.
To prepare the sausages:
- Place the sausages in a baking dish with 1 tbsp olive oil and roast the sausages for about 10 minutes on each side, until nicely browned. (You can fry the sausages, but baking is less messy and creates a nice crispy outer layer with a juicy interior).