Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Get your grub on the Irish way with a revamped bangers and mash dish
Yes, St. Patrick's Day has kinda become an amateur drinking celebration, but those of us who love to honor the Irish roots of the holiday know it's really all about the food — and a great bangers and mash recipe is key.
This dish is easy to pull off, and family and friends will love the extra Irish twist. Spoiler alert: It's Guinness!
To a large pot, add the peeled potatoes, fill with water, and boil over high heat.
Once the potatoes are fork tender, remove them from the heat, and drain.
Add in 4 tablespoons of butter and 1/2 the milk. Stir to combine while mashing the potatoes. Add in more milk until you reach the desired consistency. Cover to keep warm.
While your potatoes are cooking, add the sausages to a large skillet filled with 1 cup of water. Boil the sausages over medium-high heat until fully cooked. Add a drizzle of olive oil to the pan just to help crisp the skins of the sausages. Remove the sausages from the pan, and cover with foil to keep them warm.
To the same pan you used to cook your sausages, set over medium heat, add the remaining 4 tablespoons of butter. When the butter has melted, whisk in the flour until it's melted and smooth.
Slowly pour in the Guinness and beef stock while whisking continually. Whisk in the Dijon mustard and Worcestershire sauce, and season with salt and pepper.
Boil slightly, until the gravy starts to thicken.
Add in the sausages to rewarm them, and serve with mashed potatoes.