How to make Irish Sausage & Mash - cooking for students
Not just a perfect dish for St Patrick's Day, but for all year round, this is an Irish twist on the traditional bangers and mash.
Sausages Mash and Gravy/The Ultimate Comfort Food
SAUSAGES MASH WITH ONION GRAVY/ULTIMATE COMFORT FOOD
#sausages #mashedpotato #comfortfood
Hi guys, welcome to Marks Irish Kitchen where i make family friendly recipes everyone can enjoy. Todays video is for Sausages mash and a thick red wine onion gravy.
This is a favourite dish of ours and of course its made with good quality Irish sausages and Irish potatoes. This is comfort food at its best. The sausages and gravy also go really well with my Irish champ dish.
INGREDIENTS (serves 4)
Low calorie cooking spray
8 good quality sausages
ONION GRAVY
3 onions halved and thinly sliced
70g unsalted butter
125mls Marsala, port or good red wine
125mls vegetable stock (homemade is best)
Salt and pepper
Mash
900g floury potatoes such as Maris piper or King Edwards, peeled and cut into chunks
55g butter
3tbsp milk
2 tbsp chopped parsley
METHOD
Place a large pot on to boil with lightly salted water, add the potatoes and bring back to the boil and cook for 15-20 minutes until soft. Drain well and mash with a potato masher until smooth. Season to taste and add the butter, milk and parsley and stir well.
Meanwhile prepare the onion gravy by placing the butter in a pan, once melted, add the onions and stir over a low heat until softened.
Continue to cook for about 20 minutes until the onions are starting to caramelize.
Now add the wine/port and stock and continue to bubble away until the gravy is nice and thick. Season with salt and pepper
Place a frying pan on a low heat and add the oil and sausages.
Cook the sausages for 10-15 minutes, turning occasionally until fully cooked ( you may also grill the sausages if you prefer)
Traditional irish champ
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Sausage Plait Recipe | Odlums
You can see the full recipe here --
Irish Pork Sausages with Onion Stout Gravy and Colcannon Potatoes
Happy St. Patrick’s Day!
Irish Pork Sausages with Onion Stout Gravy and Colcannon Irish Potatoes
Ingredients
Sausages and onion stout gravy:
6 pork sausages
1 sweet onion, sliced
2 tablespoons all-purpose flour
¼ - ½ teaspoon coarse salt
¼ teaspoon black pepper
1 ½ cups stout beer
½ cup beef broth
Instructions
Heat a large skillet heat to medium-high and brown sausage on all sides. Continue to cook until sausage has reached an internal temperature of 160˚F. Remove from pan and set aside. (Do not drain fat). Add onion, salt and pepper. Sauté, stirring frequently, until onions have softened – about 10 minutes. Sprinkle flour over cooking onions, stirring to coat. Pour in beer and broth, whisking to incorporate flour, until smooth. Bring to a simmer and reduce heat to medium. Continue cooking, stirring occasionally, until gravy has thickened. Return sausage to pan and bring back to temperature before serving.
Colcannon Irish Potatoes with Bacon
Ingredients
2 lb. russet potatoes, peeled and sliced into 1’’ half moons
6 Tbsp. unsalted butter, plus more for serving
8 oz thinly shredded green cabbage
½ cup whole milk
1 ⁄3 cup heavy cream
2/3 cup chives, finely chopped
2 cloves garlic, crushed
4 oz bacon, cooked to desired crispiness
Kosher salt and freshly ground black pepper, to taste
Instructions
Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Bring water to a simmer and cook until tender, 20-25 minutes or so. When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk and cream; continue to mix; taste for salt. In a separate pan, melt remaining 1 Tbsp butter over medium low heat, then add the crushed garlic. Cook garlic for 3 minutes, then add cabbage. Cover with a lid and cook down until bright green and tender, stirring occasionally. Transfer cabbage to potatoes along with chopped bacon and chives; stir to incorporate. Taste and adjust seasoning with salt and pepper. Transfer to a bowl and serve hot with additional butter on top!
Forget The Mess!
Traditional Irish Sausages at The Meat Boutique | In Store or Online
The Meat Boutique at Midway Shops Ryde make their own sausages. Traditional Irish butcher and you can order online. or phone 02 9878 3533
How to make sausage at home
Watch our video to see how to make sausage at home, step-by-step. Also find this how-to guide on our site:
Homemade sausage is easy, economical, and fun to do. Once you've invested in the right equipment, you can begin to experiment with loads of different sausagemeats, flavours and fillings.
To make homemade sausage as we show you in the video, you'll need the following...
• Meat mincer
• Sausage stuffing funnels
• Casings, such as hog or sheep
• Meat and seasonings
Once you've made your own sausages, you'll wonder why you hadn't started sooner! As the sausages last a good two to three months in the freezer, you can always have them to hand.
Find this and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
Homemade sausage recipe collection:
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