Bangers and Mash for a rustic, hearty St. Patrick’s Day dish
St. Patrick’s Day traditions in North America run deep.
We eat corned beef and cabbage, we drink green beer, and we sometimes shame our co-workers into wearing green sweaters to the office. If you’re looking for a change of pace this year (except for the sweaters, which are mandatory), maybe a menu swap is in order.
This recipe for Bangers and Mash is a rustic, hearty dish that will easily earn its place among your holiday traditions. Creamy potatoes, homemade gravy, and sausage are classic comfort foods on the Emerald Isle, and this recipe helps you make every component from scratch.
Bangers and Mash with Buttermilk Whipped Potatoes and Stout-Onion Gravy MAKES 8 SERVINGS
1 tablespoon vegetable oil 8 links sausage 2 cups cooked white beans Stout-Onion Gravy (recipe follows) Buttermilk Whipped Potatoes (recipe follows)
Start to finish: Three and a half hours (active time: two hours)
Lightly oil a grill or grill pan and heat to medium-high. Grill the sausages, turning occasionally, until they are browned on all sides, about eight minutes. Transfer to indirect heat or a 350degree F oven until cooked through, about 15 minutes. In a medium bowl, combine the beans and about ¼ cup of the stout gravy. Serve the cooked sausages with the beans, whipped potatoes, stout gravy, and root vegetable chips.
Chicken Sausage MAKES APPROXIMATELY 16 SERVINGS
1 pound, 8 ounces boneless, skinless chicken thighs, cubed 8 ounces pork fatback, cubed 1½ tablespoons kosher salt, plus more as needed ¼ teaspoon freshly ground black pepper 1½ tsp minced garlic ½ tsp fennel seeds, toasted and ground ¼ tsp coriander seeds, toasted and ground ¼ tsp crushed red pepper flakes 1 tsp cold water Natural hog casings, as needed
In a medium bowl, combine the chicken thighs, fatback, salt, pepper, garlic, fennel, coriander, and red pepper flakes.
Cover the bowl with plastic wrap and transfer to the freezer. Chill until the meat is nearly frozen, but not solid, about one hour. Prepare an ice water bath and set aside.
Set the bowl of a stand mixer over the ice bath, and pass the chilled meat mixture through the ¼-inch die of a meat
grinder into the bowl. Transfer the bowl to the mixer and use the paddle attachment to mix on low speed until the mixture is sticky, about one minute. Add the water and mix to combine, for 30 seconds.
Take a small portion of the mixture and cook in a hot sauté pan until cooked through. Taste for seasoning and add more to the mixture, as needed.
Stuff the mixture into the casings, and twist to make three-inch links, if desired. Alternately, divide the mixture into eight equal portions and form into patties. Refrigerate until needed.
Buttermilk Whipped Potatoes MAKES 8 SERVINGS
4 russet potatoes, peeled and quartered 1 teaspoon kosher salt, plus more to taste 2 tablespoons unsalted butter ¼ cup buttermilk ½ cup milk
Preheat the oven to 350 degrees F. Place the potatoes in a large saucepan and cover with cold water by about three inches. Add the salt, and bring to a boil over moderate heat. Cook until the potatoes are tender when pierced with a fork or skewer, about 18 to 20 minutes.
Drain the potatoes and shake off any excess water. Transfer to a parchment-lined baking sheet and transfer to the oven. Bake until the potatoes are dried slightly, about 15 minutes. Place the butter in a large bowl. Place a food mill on top of the bowl and process the potatoes through the mill. Alternately, use a potato ricer or masher to mash the potatoes until smooth.
Add the buttermilk and milk, stirring to combine. Season with salt, to taste.
Stout-Onion Gravy MAKES 8 SERVINGS
2 tablespoons butter 1 medium yellow onion, thinly sliced 2 tbsp all-purpose flour 1 cup stout beer (Guinness) 1 cup low-sodium beef broth 1 teaspoon kosher salt, plus more as needed ½ tsp freshly ground black pepper, plus more as needed
Melt the butter in a large sauté pan over medium heat. Add the onions and sauté until translucent, about four to five minutes. Reduce heat to low, and continue to cook until the onions are golden and caramelized, six to eight minutes more. Sprinkle the flour over the onions and stir to combine. Cook until the flour is well-incorporated and the mixture has thickened, about two minutes. Add the beer and use a wooden spoon to scrape any brown bits from the bottom of the pan. Add the beef broth and bring to a simmer. Simmer until the gravy has thickened, for 10 to 15 minutes. Season with salt and pepper. Reserve warm until needed.