Saint Paddy’s day; when everything is green and made with Guinness. I don’t recommend the green beer, but I will happily take a green bagel though. Bangers and Mash is actually a British dish in origin, but when you make the gravy with beer and switch out that basic, boring mash for colcannon, you’ve got yourself some delicious Irish pub fair. Colcannon is normally made with kale, but I’ve decided that Swiss chard would also be excellent and I’ve even added some sautéed leeks to the mash. Now that lowly potato seems a bit more posh. Eat well, drink safely and enjoy St. Patrick’s Day!
Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4 servings
Green Mash (Colcannon):
1 tablespoon unsalted butter
1 tablespoon olive oil
1 leek, white and light green part sliced
1 bunch Swiss chard, stems removed
2 large russet potatoes, peeled and quartered
4 tablespoons unsalted butter
2/3 cup whipping cream
1 teaspoon salt
Fresh black pepper
Bangers and Onion Gravy:
2 tablespoons canola oil
4 links pork sausages (can be doubled for larger servings)
1 1/2 tablespoons unsalted butter
1 large yellow onion, sliced thinly
2 teaspoon sugar
2 tablespoons all-purpose flour
1 cup Guinness
3 cups beef stock
1/2 teaspoon salt
Fresh ground pepper
1 tablespoon whipping cream
Maldon salt, garnish
For the Green Mash:
Heat the butter and olive oil in a sauté pan over medium heat.
Add the leeks to the pan and sauté until softened, about 4 minutes. Set aside
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 – 2 minutes. Immediately remove the leaves with tongs or spider skimmer and shock in the ice bath for 1 minute.
Remove the leaves and squeeze out as much water as possible.
Roughly chop the chard, set aside.
Bring the pot of salted water back to a boil and drop in the potatoes.
Boil until fork tender, about 16-18 minutes.
Drain the potatoes and push them through a ricer into a large bowl. Alternatively, you can mash them by hand.
Stir in the leeks, chard, butter and whipping cream, and salt and fresh black pepper to taste. Don’t over mix! Taste and add more butter, cream or salt accordingly.
For the Bangers and Onion Gravy:
1. Pre-heat the oven to 375°F.
2. Heat the oil in a large skillet over medium-high heat.
3. 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.
4. Roast them in the oven for 15 minutes or until cooked through.
5. In the meantime, make the gravy by adding the butter to the residual sausage oils in the skillet. Turn the heat to medium-low.
6. Once the butter has melted, add the onions and sprinkle the sugar over top.
7. Sauté the onions, stirring occasionally, until they have softened and browned, about 12 minutes.
8. Stir in the flour and cook for another minute.
9. 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.
10. Stir in the beef stock and allow the gravy to reduce by at least half until it is thick and flavourful.
11. Turn the heat off, stir in the salt, pepper and cream. Add the sausages into the gravy.
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
Notes & Substitutions:
– Feel free to double the amount of sausages – there’s enough gravy for it!
– Use good quality pork sausages (fennel spiced sausages are great)! Just don’t go for the hot Italian sausages or chorizo. Doesn’t work here.
– If Guinness is too bitter for you, you can add more sugar to the onions in the gravy or just use a lighter amber beer like Brooklyn Lager.
Danielle is a chef, bakery owner, and food blogger who thinks she’s Korean, but is actually Israeli. Also, Danielle does not eat like a lady.