Irish Bangers and Mash

Name: Irish Bangers and Mash
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Irish
Ingredients: 2lbs (32oz) antibiotic-free pork sausages; 2 cups beef broth (or make your own with Organic Grass-Fed Beef Bones); 1lb potatoes, peeled and cubed; 2 cups chopped cabbage (or shredded); 2 1/2 cups chopped onion; 1/4 cup milk; 2 Tbsp unsalted butter; Salt &amp; pepper (to taste); 1 Tbsp cornstarch

Rated 5.0 stars by 85 users

Servings

Prep Time

20 minutes

Cook Time

45 minutes

Author:

Ted Hopper

Greensbury's Antibiotic-Free Pork Sausages are perfect for Irish Bangers & Mash. You can even include your own bone broth w/ their Organic Grass-Fed Beef Bones.

Ingredients

2lbs (32oz) antibiotic-free pork sausages
2 cups beef broth (or make your own with Organic Grass-Fed Beef Bones)
1lb potatoes, peeled and cubed
2 cups chopped cabbage (or shredded)
2 1/2 cups chopped onion
1/4 cup milk
2 Tbsp unsalted butter
Salt & pepper (to taste)
1 Tbsp cornstarch

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Directions

In a medium saucepan, cover the potatoes with water. Bring to a boil and simmer 15 minutes, or until tender.
As the potatoes are cooking, melt 1 tablespoon butter in a large skillet over low heat. Add cabbage and 1/2 cup onion. Sauté until soft, but not brown. Remove from heat and reserve.
Drain the cooked potatoes and mash by hand. Incorporate the milk and butter into the potatoes until well mixed, and fold in the cooked cabbage and onions. Season to taste.
Fry sausage in another skillet over medium-high heat, until browned. Remove the sausage from the pan.
In the pan juices, sauté 2 cups chopped onion until lightly browned. Add beef broth, bring to a boil, and simmer 5 minutes. Thicken with cornstarch.
Place one scoop of potatoes in the center of a serving plate, top with two sausages, and cover with gravy.

Recipe Note

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Irish Bangers and Mash

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