How To Serve Irish Bangers Recipes
TRUE BANGERS AND MASH WITH ONION GRAVY
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, due to rusk (dried bread) being added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe was a staple at our home in Dublin at Halloween. It is a very cheap, very traditional supper, and one that truly requires good sausage. Try to use a good quality sausage or perhaps even a bratwurst. Please note that this is a very thin gravy, as is traditional. It will still be very liquidy.
Provided by wsf
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
- Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
Nutrition Facts : Calories 516.2 calories, Carbohydrate 50.4 g, Cholesterol 57.6 mg, Fat 19.8 g, Fiber 6.3 g, Protein 14.1 g, SaturatedFat 10.8 g, Sodium 1414 mg, Sugar 6 g
IRISH BANGERS
Peppercorns and thyme spice up traditional Irish sausages in this quick and easy recipe. Pair with Irish Boxty Potatoes and Sautéed Swiss Chard for a hearty St. Patrick's Day feast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large cast-iron skillet over medium heat. Add bangers to skillet and cook until browned, about 2 minutes. Turn bangers and add chicken stock, garlic, peppercorns, and thyme. Cook for 5 minutes; turn bangers and continue cooking until heated through, about 5 minutes more. Serve.
IRISH SAUSAGES (BANGERS)
I haven't tried these yet, but absolutely love Irish sausages. This looks like a pretty simple recipe that I found online. You might even be able to get your butcher to mince the meat and then if you don't have casings, just make into patties. I'm not sure how many links this recipe would make so I'm just guessing.
Provided by C. Taylor
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)
- Add the herbs and breadcrumbs and any spices used.
- Fill skins as usual. You could probably also make into patties and pan fry.
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Estimated Reading Time 2 mins
- Place shredded cabbage and garlic In an oven-proof skillet, and toss with 1 tbsp cooking fat and 1/2 tsp of sea salt.
- In a small bowl, toss potato and carrot with 1 tsp cooking fat and 1/2 tsp of sea salt until evenly coated. Place evenly on top of the cabbage. Sprinkle with black pepper.
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5/5 (1)Category PorkCuisine IrishTotal Time 1 hr
- Add potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add the salt to the water, then bring to a low boil and cook until the potatoes are tender enough to easily be pierced with a fork, about 15 minutes. Drain well.
- While the potatoes cook, heat the butter and cream in the microwave until the butter is mostly melted and the cream is warm, about 60 seconds.
- Mash the drained potatoes using a potato masher, then stir in the warm butter and cream. Season with additional salt and pepper to taste.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth, then cover with a lid set slightly askew to let steam escape. Cook for about 15-20 minutes until cooked through (if raw, although if the bangers are precooked you just need to warm them through and brown them), removing the lid occasionally to turn the sausages so they can brown on all sides. Transfer to a plate and keep warm.
IRISH STYLE BANGERS & MASH - EAT LIKE NO ONE ELSE
From eatlikenoone.com
Estimated Reading Time 4 mins
- Add the sausages to a pan with water covering them about half way up. Bring to a boil. Once the water runs out, brown the sausage on each side. Total cook time should be around 10 to 12 minutes. The sausage will plumb as they cook.
IRISH BANGERS AND COLCANNON - SMELLS LIKE HOME
From smells-like-home.com
Estimated Reading Time 7 mins
- To make the bangers: In a 12-inch sauté pan, brown bangers on all sides over medium heat. Add beer to pan, reduce to a simmer. Braise bangers until they are fully cooked and the beer reduces by half, about 10 minutes.
- Remove bangers from the pan and whisk in brown sugar, butter/flour mixture, and salt until the mixture is smooth. Bring gravy to a gentle boil and reduce to a simmer until thickened. If the gravy thickens too much, add 1 to 2 tablespoons of chicken stock as needed.
- To make the colcannon: Place potatoes in a medium saucepan and cover with cold water. Add 1 ½ tsp Kosher salt and bring to a boil over medium-high heat. Boil until potatoes are fork tender, about 10-12 minutes. Drain and keep warm in the saucepan you boiled them in.
- While the bangers brown and potatoes boil, cook bacon in a 12-inch skillet (cast iron works great here) over medium heat until almost crisp, rendering as much bacon fat in the pan as you can. Add 2 tablespoons butter, allow to melt, and then add the cabbage. Sauté mixture until cabbage is almost tender but a slight amount of crunch remains, about 10-15 minutes while stirring occasionally.
IRISH BANGERS AND MASH WITH CARAMELIZED ONION GRAVY ...
From simplyscratch.com
5/5 (2)Category Mains & EntreesServings 4Total Time 1 hr
- Preheat your oven to 350 degrees. Add the bacon fat to a 12-inch cast iron skillet and heat on medium to medium-high. Brown the sausages on all sides before sliding the pan into your preheated oven and bake for 15 minutes.
- Transfer the sausages to a cutting board, tent with foil and let rest for 5 minutes before cutting in half. Transfer the sausages to a bowl and cover with foil to keep warm.
- Place potatoes in a large pot and fill with water. Cover and bring to a boil, once at a boil cook for 20 to 30 minutes or until the potatoes are fork tender.
- Reduce the heat to low. Using the lid to the pot, drain the potatoes and add in 1/2 cup of milk and 6 tablespoons of butter. Cover and let the potatoes cook in the milk and butter for 5 minutes. Remove the pot off of the heat and mash the potatoes with a potato masher. Add in the creme fraiche, mustard, salt, pepper and remaining 2 tablespoons of butter and 1/4 to 1/2 cup milk. Mash until desired consistency. Cover and keep warm on low heat.Meanwhile, heat the drippings in the skillet over medium-low heat. Add the onions and a pinch of salt, stir to coat and continue to cook until caramelized. About 30 minutes.
IRISH BANGERS AND ONION GRAVY - THE ENDLESS APPETITE
From theendlessappetite.com
Estimated Reading Time 5 mins
- In a cast iron skillet, melt the butter over medium high heat. Add the sliced onions and brown sugar and cook for about 30 minutes, stirring frequently. Cook until they are caramelized or a golden brown color.
- Add the red wine and herbs and bring to a rapid boil. Reduce heat to a simmer for about 10 minutes.
- Add the beef broth, Worcestershire sauce, dijon mustard, salt, pepper and balsamic vinegar and bring to a boil. Reduce the heat to a low simmer and cover. Cook covered for about 20 minutes or until thickened.
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IRISH BANGERS AND MASH WITH GUINNESS ONION GRAVY
From midgetmomma.com
Estimated Reading Time 6 mins
- In a sauté pan add the stout beer and sausage. Cover the pan and turn the heat to medium heat. Cook for five minutes then flip the sausages over.
- While the sausage is cooking start making the stout gravy. In another pot melt the butter and add the onions. Sauté the onions for about five minutes then add your garlic. Cook until the onions have browned.
- While the gravy is cooking peel and slice the potatoes. Rinse your potato and cold water a few times until the water becomes clear to remove some of the starch. Place the potatoes in a saucepan and cover them with cold water.
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From garlicandzest.com
Estimated Reading Time 2 mins
- In a 10-inch skillet with a tight fitting lid, heat the olive oil over medium high heat. When the oil starts to glisten and moire, carefully add the sausages and cook, turning occasionally until browned. Transfer the sausages to a plate. Into the pan, over a medium heat, layer in half of the onion, potatoes and cabbage. Layer the remaining onions, potatoes and cabbage. Sprinkle with carrots and add 1 teaspoon of the thyme. Pour 3/4 cup of broth over the vegetables, sprinkle with salt and pepper and cover tightly. Simmer for 10 minutes.
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