Bangers and Mash
A very popular meal across both Ireland and the UK. Super easy to make and enjoyed by many at dinner time. But have you tried it with our Speciality Lincolnshire Pork Sausages? If you don’t have our Lincolnshire sausage you can substitute it with another speciality sausage from your local butcher.
- 3 Lincolnshire Pork Sausage
- 3 Peeled Potatoes, Chopped
- 1 Red Onion, Sliced
- 3 Garlic Cloves
- 1 Bunch of Chives, Chopped
- 2 Rosemary Sprigs
- 1 Teaspoon Sugar
- 4 Tablespoons of Beef Stock (or other stock)
- Olive Oil
- Irish Butter
- 2 Teaspoons of Worcestershire Sauce
- 3 Tablespoons of Balsamic Vinegar
- 1 Tablespoon Grain Mustard
Preheat oven to 160 Degrees. Bring the pot to a boil with enough water to cover potatoes.
Add potatoes to pot once boiling and cook.
Heat pan to medium-high heat and cover pan with olive oil and add sausage. Take a cocktail stick and poke casing so it doesn’t burst. Smash garlic and add to the pan. Then add rosemary sprigs. Brown the sausages in a pan then add 4 knobs of butter to the pan. Once butter is melted, baste sausages. Add one more knob of butter and add to oven to cook.
Take another pan and turn to medium-high heat and add olive oil to cover pan. Once warm, add onions. Once onions have cooked for about a minute, add sugar then season with salt. Then add 4 knobs of butter. After butter melts add balsamic (4 tablespoons or enough to cover onions) as well as Worcestershire. Reduce mixture. Once reduced add stock and bring to a boil and reduce mixture.
Once the potatoes are cooked, drain them and then add them to pot over medium heat then mash. Taking the potatoes on and off the heat as you do. Once nicely mashed add a glug (2 tablespoons) of olive oil to the mixture and mix in. Then lower the heat and add salt, mustard and chives. Mix thoroughly and plate.
As the onion mixture is reduced, add one knob of butter and melt and mix. Place sausages on top of potatoes and add onion mixture.
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