Ingredients
Bangers:
- 1 teaspoon grapeseed oil
- 2 pounds English or Irish sausage
- 24 ounces Guinness beer
- 1 medium onion, diced
Mash:
- 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
Tobacco onions:
- 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
For the bangers:
Directions
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.
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By Cooking_Kate
Benson, NC
on August 01, 2012
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Great recipe!! I have never made bangers and mash before, but I've had it at an Irish pub. My husband says this is the best he's ever had. Fairly simple, and oh so good!! Going in the favorite file!! The only change I made was yellow cheddar (I had some some on hand already and a pinch of salt to the mash. I can't wait to make this for my Irish In-laws. Thanks for another great recipe!!
By diva753
New Jersey
on March 10, 2011
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This was simple to make and delicious. I used canola oil instead of the grapeseed and yellow cheddar instead of white since it was what I had on hand it came out wonderful. I put all the dry ingrediants in a zip lock bag and shook around for the tobacco onions and then threw in the onions. Very homey conforting dish!
By Alphacook
Down South
on March 18, 2010
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Fantastic recipe. I've been making Bangers and Mash for my family for 3 years now and this is by far the best recipe I've found. The only change I made was that I baked the onions instead of deep frying them. I just added a bit of canola oil to the flour and other spices and onions, mixed it together and layered the onions on a baking sheet. Baked at 350 F for about 30 minutes. A bit healthier.
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