St. Patrick’s Day is just a great excuse to have a party. The Irish know how to celebrate, so if you are having a “luck of the Irish” party in your apartment in Blacksburg, VA, you need we have a great recipe for you.
First go out and get the green beer, the green beads and some fun leprechaun hats. Download some Irish music, and grab some gold foil covered chocolate coins. What’s the menu? Here is an idea.
Bangers and Mash:
4 links pork sausage or bratwurst
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine
Preheat oven to 200 degrees F
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.
Bangers and mash gets its name because sausages used to burst (or bang) while cooking, because of the dried bread that was added to the meat. Mash, meanwhile, refers to the mashed potatoes. This recipe is a staple at in Dublin at Halloween, but it is well like too, so everyone will eat it at any time of year. Use good quality sausage or a bratwurst.