Recipes
GUINNESS CHEDDAR BANGERS & MASH
For much of my life, home was wherever the best pub in town was. I love a good pint and I have a deep affinity for pub food; many of my recipes are variations on the theme, whether trying to elevate the category somewhat, or make it a bit healthier.
This month’s recipe accomplishes both of those aims, on top of being a Saint Patrick’s Day special of mine. Bangers & Mash made with Guinness is a touch cleaner when you use chicken sausage (if you’ve got the calories to spare and feel like it, by all means use pork), and it’s plenty hearty and supremely satisfying.
Best of all, when you cook with Guinness you have to at least buy a four-pack, meaning you can help yourself to one while you cook, and another when you sit for dinner.
Erin go bragh!
Recipe
SERVES 2 - Cut or double recipe.
GUINNESS CHEDDAR BANGERS & MASH
Ingredients
Steps
BANGERS
1) Heat grapeseed oil over medium high heat in a sauté pan with a lid. Sear sausage on all sides. You can slice them lengthwise before searing if you like.
2) Add beer and onion to the pan, turn heat down to low, and braise until sausage is cooked through—about 50 minutes (if not sliced).
3) Toss in peppers and cook until heated through, but still crisp and colorful.
THE MASH
1) Boil potatoes and onion until the potatoes are tender and then strain.
2) Return potatoes to the pot and stir in cheese, butter, half-and-half.
3) Mash the potatoes by hand, then, if you like smoother potatoes, whip them with an electric beater. Set aside and keep warm until you’re ready to plate.
4) To serve, place some of the potatoes on a plate, followed by the peppers and onions. Add the sausages, then top everything with a bit of the juice the sausages were cooked in.
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