Happy St. Patrick’s Day, my friend! No matter if you are Irish by birth or by choice – today is a day to celebrate the beauty of the Emerald Isle! So put on a bit o’ green, listen to a toe-tapping tune, and eat hearty! It’s this last part that I want to help you with. So, without further ado, may I introduce you to my Irish inspired Bangers & Mash.
This is a made up recipe of mine since most bangers and mash dishes that you will find in pubs across Ireland and the UK are typically just sausage and potatoes (and perhaps some caramelized onions). For mine, I wanted to add in some veggies (other than mashed peas which unfortunately, I loathe… but I digress). With the simple addition of cabbage, onions and carrots I have tried to “keep to the spirit” of good-old Irish pub food while at least adding a bit of extra veggies while not sacrificing flavor.
Here’s my recipe:
- 2 Tablespoons Olive Oil
- 2 medium/large Onions, sliced
- 1 packet (4.66 ounces) Condensed Beef Stock*
- ½ to 1 cup Guinness
- 3 large Carrots, chopped
- ½ head of Savoy Cabbage, chopped
- 4 cups Beef Stock
- 2 Tablespoons English Mustard
- 2 teaspoons Worcestershire sauce
- 4 Beer Bratwurst sausages**
- 8 Beef Hot Dogs**
- Parsley for garnish
- *I use Knorr Homestyle Stock. It has a kind of gelatin consistency and adds great flavor! And no, this isn't a sponsored post - just my personal preference 🙂
- **you can use any sausages/hot dogs, these were just my choices.
- 4-6 medium potatoes, peeled and chopped
- 4 Tablespoons (1/2 stick) of butter
- ¼* cup whole milk
- Salt & Pepper to taste
- *You may need a bit more milk, but add it a bit at a time, you don't want your potatoes getting too thin.
- Pour olive oil into a large soup pot and heat over medium heat for a minute then place onions into warm oil. Use a wooden spoon to occasionally stir the onions while they turn a beautiful golden color. Just before the onions reach golden perfection, but after they've begun to soften, add the condensed beef stock to the pot and stir to blend it with the onions.
- Add your Guinness to the pot. This is strong stuff so use your judgement with the amount you add. I like to add it early like this to allow the alcohol to "cook-off" before adding my other ingredients. Allow this to cook over a low boil for about 2 minutes. (In my opinion this takes the "edge" off of it.)
- Next, add in your chopped carrots and cabbage.
- Pour in your beef stock and stir in your English mustard and Worcestershire sauce. Allow to simmer for about 10 minutes. Drop in sausages and simmer for an additional 10 minutes or so. (My sausages were pre-cooked so they didn't require a long cooking time.)
- Fill a large soup pot with water and place potatoes in pot. Bring to a boil. Boil uncovered for 12+/- minutes. (Depending on the size of your chopped potatoes cooking time may vary). Cook until the potato can be easily pierced with a fork. Drain and return to pot.
- Chop butter into chunks and drop into pot with potatoes. Pour milk in and add salt & pepper.
- Mash the potatoes! A potato masher really is my favorite tool for this. Once the potatoes are thoroughly squished, a rubber spatula is handy for a quick blend. Be careful to not overwork your potatoes. A few good mashes and then a couple of turns with the spatula are all you need.
- Place potatoes on plate and spoon bangers and veggies over the potatoes with the broth. Garnish with a bit of parsley for an extra pop of green. A loaf of a crusty is a nice accompaniment. And of course for many, Guinness is the cup of choice although I'm a light weight and will toast you with a glass of good old sweet tea! Enjoy!
It’s comfort food, plain and simple! Eating this I can close my eyes and feel as if I’m right back in Ireland! You can join me for a virtual “hop” across the pond and see my visit to The Cliffs of Moher and Claire Abbey here, or perhaps you’d prefer a visit to Bunratty, a beautiful Irish castle, or my personal favorite, the idyllic village of Adare and it’s beguiling Manor!
I hope you have a wonderful holiday today. Before I go, I want to leave you with this beloved old Irish blessing:
An Old Irish Blessing
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
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