Irish Bangers and Mash
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.
Irish Bangers & Mash
A traditional Irish recipe - sausage & mashed potatoes. This recipe uses beef broth and cabbage.
- 2 pounds (32 oz.) antibiotic-free pork sausages;
- 2 cups beef broth (or make your own with Organic Grass-Fed Beef Bones)
- 1 pound potatoes, peeled and cubed;
- 2 cups chopped cabbage (or shredded);
- 2 1/2 cups chopped onion;
- 1/4 cup milk;
- 2 tablespoons unsalted butter;
- Salt & pepper (to taste);
- 1 tablespoon cornstarch;
- 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.