Guinness Bangers And Mash Recipes

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CHEDDAR ONION BANGERS AND MASH WITH GUINNESS ESSENCE



Cheddar Onion Bangers and Mash with Guinness Essence image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced
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
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

Steps:

  • For the bangers: 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.;
  • For the tobacco onions: Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
  • Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
  • Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
  • Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.

CHEDDAR ONION BANGERS AND MASH WITH GUINNESS ESSENCE



Cheddar Onion Bangers and Mash with Guinness Essence image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced
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
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

Steps:

  • For the bangers:
  • 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.;
  • For the tobacco onions:
  • Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
  • Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
  • Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
  • Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.

GUINNESS BANGERS AND MASH



Guinness Bangers and Mash image

This is a "meat & potatoes" meal if I ever saw one. Very hearty!! Good Irish Comfort food.

Provided by Cari Blowers @IRISHGIRL81

Categories     Pork

Number Of Ingredients 13

BANGERS
2 - bangers (mild italian sausage would do)
1 - onion, coarsely chopped
1 can(s) guinness beer
2 tablespoon(s) olive oil
1 tablespoon(s) butter
MASH
5 - red potatoes, peeled with some red left, and quartered
1/4 cup(s) milk
1/8 cup(s) half and half
2-3 tablespoon(s) butter
- salt
- pepper

Steps:

  • Fill a large pot half way with water, and add the potatoes. Sprinkle some salt in the water. Once boiling, boil for 15-20 mins or until potatoes are fork tender. Depends on how big you cut the potatoes.
  • In a large, deep-sided skillet, pour the Guinness and turn heat to med. Add the bangers. Poach the bangers in Guinness.
  • Heat the oil and butter in a skillet and sauté the onion till nicely browned.
  • Remove the bangers and add to the onion pan for some browning.
  • Strain the potatoes and dump into a mixing bowl. Add the milk, cream, butter, salt & pepper and mix until mashed.
  • Serve the bangers & onions over the mash. Don't forget the Guinness to wash it down!

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