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Irish Bangers & Mash
Murphy's Stout really adds a caramel malt flavoring.
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Using Murphy's Stout is important as it has
no carbonation. It is a bit lighter, drier and
sweeter than other stouts.
Part of the St.
Patrick's Day Menu |
| Quantity |
Ingredients |
Preparation Notes |
| 5 Lg |
Potatoes |
- Put sausages in a pot with Murphy's and cook
through. (I used a crock pot and simmered slowly several hours)
- When fairly well cooked, poke sausages with two
prong fork multiple times so that cooked sausages will better absorb the
stout juice and flavor.
- Boil potatoes and mash when tender
- In 1/2 C melted butter, sauté one of the chopped
onions and the apples with rosemary and garlic.
- Add apple mixture to mashed potatoes and mix well.
- Salt and pepper potatoes to taste.
- In another frying pan, sauté other onion in 1/4 C
butter.
- Remove sausages from stout.
- Make gravy if desired
- Serve with bangers on top of potatoes
- Put sautéed onion on top of bangers
- Top with gravy if desired
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| 3/4 C |
Butter (1/2 C &
1/4C) |
| 2 Lg |
Onions chopped
(keep separate) |
| 2 |
Granny Smith
Apples peeled, cored and chopped |
| 2 Tbsp |
Fresh Rosemary
or 1 Tbsp dried Rosemary |
| 2 Cloves |
Garlic crushed |
| 6 |
Irish Banger
Sausages
(Donnelly or another brand) |
| 1 bottle |
Murphy's Irish
Stout |
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Salt & Pepper
to taste |
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Gravy made from
flour, brown gravy mix and/or a bit of the stout or potato water |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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