Directions for: Bangers and Green Mash with Onion Gravy
Ingredients
Green Mash (Colcannon)1 Tbsp unsalted butter
1 Tbsp olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 Tbsp unsalted butter
cup whipping cream
1 tsp salt
fresh black pepper
Bangers and Onion Gravy2 Tbsp canola oil
4 links pork sausages (can be doubled for larger servings)
1 Tbsp unsalted butter
1 large yellow onion, sliced thinly
2 tsp sugar
2 Tbsp all-purpose flour
1 cup Guinness
3 cups beef stock
tsp salt
fresh ground pepper
1 Tbsp whipping cream
Maldon salt, to garnish
Directions
Green Mash (Colcannon)1. Heat the butter and olive oil in a saut pan over medium heat.
2. Add the leeks to the pan and saut until softened, about 4 minutes. Set aside.
3. Bring a large pot of salted water to a boil and prepare an ice bath in a large bowl. Blanch the Swiss chard 1 1/2 to 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
4. Remove the leaves and squeeze out as much water as possible. Roughly chop the chard, set aside.
5. Bring the pot of salted water back to a boil and drop in the potatoes. Boil until fork tender, about 16-18 minutes.
6. Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
7. Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Dont over mix! Taste and add more butter, cream or salt accordingly.
Bangers and Onion Gravy1. Pre-heat the oven to 375F.
2. Heat the oil in a large skillet over medium-high heat. Sear the sausages on each side until golden brown, about 3 minutes per side. Turn the heat off and transfer the sausages to a baking sheet.
3. Roast them in the oven for 15 minutes or until cooked through.
4. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
5. Once the butter has melted, add the onions and sprinkle the sugar over top.
6. Saut the onions, stirring occasionally, until they have softened and browned, about 12 minutes. Stir in the flour and cook for another minute.
7. Turn the heat up to medium-high and deglaze the pan with the Guinness, making sure to scrape the bottom of the skillet as it bubbles.
8. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
9. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.
10. To serve, place the green mash on each dish, top with a sausage (or two), onions and lots of gravy. To make it fancy, sprinkle with Maldon salt and fresh black pepper.
See more: Brunch, Comfort Food, Dinner, Pork, Potatoes, St Patrick's Day, Vegetables