A tasty dish made at home, Irish Bangers and Mash is meaty, delicious, and so easy to make. Get a taste of the Emerald Isle at home tonight!
Ingredients
5russet potatoes, 2 pounds, peeled and cut into 1-inch pieces
Kosher salt and freshly ground pepper
2tablespoonsunsalted butter
½cupwhole milk
1 ½cupsDubliner cheese, shredded
4ozcream cheese
½tspgrated nutmeg
2tablespoonsextra-virgin olive oil
8bangers, 1 ½ pounds
1large onion, thinly sliced
½cupred wine
2tablespoonsall-purpose flour
2cupschicken broth
1tablespooncoconut aminos
2teaspoonWorcestershire sauce
Fresh chives, chopped
Instructions
In a large pot of cold water, add the chopped potatoes with 2 teaspoons of salt; bring to a boil. Once boiling, reduce the heat to medium and simmer for 10 minutes. Drain potatoes and return to the same pot. Next over the hot potatoes add the butter, milk, cheese, cream cheese, and a fresh grated nutmeg. Season to taste with salt and pepper. Mash them with a potato masher.
Preheat a large skillet over medium-high; add a little bit of oil and cook the bangers for 6 minutes, until browned on all sides. Remove bangers to plate.
Optional to grill the bangers (until brown on all sides).
In the same skillet add the sliced onions and cook until soft and browned for 7 minutes. Pour in the wine and cook, scraping bottom of pan with wooden spoon to release brown bits, until reduced by three-quarters, 3 minutes.
Add flour; cook and stir for 1-2 minutes. Next, pour in broth, coconut aminos, and Worcestershire. Place the bangers and juices (pour in) to the skillet.
Bring the pan to a boil and cook, turning sausages several times, for 8 minutes. There will be a nice thick sauce (delicious!) Serve bangers and onions over mashed potatoes.