Bangers and Mash with Guinness Essence

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See original recipe at: foodnetwork.com

kept byRobert_Massey
recipe by

Notes:

I boil my bangers in Guinness for ~30 minutes to 1 hour before I sear them. I will use bacon grease or olive oil to sear the bangers. I use the left over Guinness to make a gravy for the mash.

Categories:
- Irish

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Ingredients:

Bangers:
1 teaspoon grapeseed oil
2 pounds English or Irish sausage 24 ounces Guinness beer
1 medium onion, diced

Mash:
6 large potatoes, peeled and cut into 1-inch chunks 1 large white onion, diced
1 cup shredded white Cheddar
4 tablespoons butter, cut into cubes
1/2 cup heavy cream

Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes. For the mash: Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.

See original recipe at foodnetwork.com