Bangers and Mash with Onion Stout Gravy
Bangers and Mash with Onion Stout Gravy is the perfect meal to serve for St. Patrick’s Day or any day when you’d like a big bite of comfort food. For an Irish-style Dinner serve: Bangers and Mash with thick slices of warm Irish Soda Bread and slices of Dubliner Cheese. Perfect for soaking up all that delicious Onion Stout Gravy. Oh, and don’t forget so serve this meal with an Irish Stout Beer!
Cookies and Beer?!?
For Dessert you can serve Gingersnap Cookies and bottles of Irish Stout Beer. Cookies and Beer?? You bet! Surprisingly, the rich, dark, malty body of
Irish Stout Beer, along with the espresso coffee and light licorice taste, go excellent with Gingersnap Cookies….Don’t believe me? Give it a try and let me know what you think. Need a recipe for gingersnap cookies? This is our favorite. Old Fashioned Gingersnap Cookies
Onion Stout Gravy
This was out first time making and trying/tasting Onion Stout Gravy..If your a little skeptical, as I was, don’t be. I have got to tell you it’s something you need to try! It’s a flavor you really can’t describe…it’s different, malty, hearty and absolutely delicious.
This Recipe was Featured on CCN~ Culinary Content Network~ The Daily Meal
The Price of an Irish Dinner
This Irish Dinner was made for under $20.00. All ingredients were purchased at Aldi and this dinner serves 4. Here is list of all the ingredients used: Parkview Original-Style Irish Bangers @ $2.99 (6 sausages), Kerrygold Dubliner Cheese @ $3.49 (16 ounces), O’Shea’s Irish Stout Beer @ $5.89 (6- bottles), Baker’s Corner Irish Soda Bread Mix @ $1.49 (1 loaf), Red Potatoes @ $.99 (5-pound bag). Extra ingredients include: oil, butter, milk, onion, flour, beef broth, salt and pepper.
- 1 pound package
Irish style bangers (sausages)
- 1 tablespoon
- 3 ounces
- 3 to 4
- 2 to 4 tablespoons
- 1/4 cup
- 2 tablespoons
- 1 medium
onion, thinly sliced
- 3 tablespoons
- 1 cup
- 1 cup
- salt and pepper,
- Heat oil in a skillet over medium high heat. Add sausages and stout. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through. After they’re cooked for 10 minutes, remove lid and allow liquid to reduce a bit and coat sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about 10 minutes.
- In a separate pot, heat butter over medium high heat. Add sliced onions and cook until slightly browned and fragrant, about 5 to 10 minutes. Sprinkle with flour and allow to cook 2 to 3 minutes. Add stout and scrape bottom of pan to deglaze. Add beef broth and allow to simmer until no longer foamy; 10 to 15 minutes.
- In a large pot, cover potatoes with water and bring to a boil. Cook until soft, drain, add butter and milk. Mash to your preferred consistency.