St. Patrick’s Day is this week and I always like to make something festive. First thing that comes to mind when I think of Irish food is anything to do with potatoes, anything really. In the past, I have made Beef Irish Stew, Irish Baking Soda Bread, lamb stew, corned beef and cabbage, and always a side of potatoes!
But last year, I made Bangers and Mash. I went to a specialty British store and got some legit British bangers. I was thrilled! And it was all I could do to not buy any Downton Abbey merchandise that they had.
I got home and couldn’t wait to get started with my St. Patrick’s Day meal!
I started by dicing 8 Yukon Gold potatoes and getting them in a pot to boil.
Next, I browned my bangers in a cast iron skillet.
When the bangers were nicely browned, I took them out of the skillet and set them aside. Into the skillet I added two tablespoons of my dairy free butter and 2 thinly sliced onions to saute until the onions were soft.
Then I added 2 tablespoons gluten free flour to the onions. This will help make a roux that won’t be clumpy.
The next step is to add a bottle of Irish ale and 1/2 cup of vegetable stock to make the gravy.
The last thing to do for this part of the dish is to add the bangers back into the onion gravy and adjust the salt and pepper if need be.
And finally, once the potatoes were tender, I drained them and mashed them with dairy free butter and dairy free milk, salt and pepper until they were perfectly creamy.
Bangers and Mash
- ¼ cup Dairy Free milk
- 7 tablespoon dairy free butter, divided
- 8 medium Yukon Gold potatoes, diced into 1 inch cubes
- 2 tablespoons all-purpose gluten-free flour
- 2 onions, thinly sliced
- 8 Fresh Artisan Sausages
- 12 oz Irish ale, any flavor or brand you prefer
- ½ cup water or vegetable stock
- salt & pepper, to taste
- In a large pot fitted with a lid, cover the potatoes in cool water and bring them to a boil
- Meanwhile in a 12 inch cast iron skillet, over medium high heat, saute sausages for about 4 minutes. Turn them over and cook for an additional two minutes or until done. Remove from heat and set aside.
- Next, add two tablespoons of dairy free butter to the skillet and fry the onions until tender.
- Next, form the roux by sprinkling gluten free flour over the onions and allowing it to coat the onions. Once it’s coated and begins to dissolve, add the vegetable stock and the beer to the pan and bring to the boil. This will boil off most of the alcohol leaving behind a rich, deep, flavor of the ale.
- Add sausages back into the skillet while the sauce thickens.
- Adjust your seasonings by adding salt and pepper according to your tastes and simmer on low, covered.
- When the potatoes have become tender enough to easily be pierced by a fork, drain the water and mash to desired texture. Add in dairy free butter, dairy free milk, salt and pepper and stir to combine.
- As a garnish, you may choose to sprinkle parsley over the sausages and gravy for plating. This adds a beautiful brightness to the dish.