Last year it was Corned Beef and Cabbage. This year we celebrated St. Pat’s with Bangers & Mash (aka Sausages and Mashed Potatoes) and slices of Marbled Rye Bread. Another Irish-inspired “ meal done and dusted” for another year!
Bangers & Mash with Caramelized Onions
Sausages
Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2
Beer to cover sausages
Seasonings: red pepper flakes, garlic powder
Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage).
Reduce heat to medium and cook another 10 to 12 minutes.
Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill.
Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes.
Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc. Onions can be prepared ahead and reheated.
2 to 4 large yellow onions
2 to 4 tablespoons unsalted butter, olive oil, or a mix
1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer
1/2 teaspoon kosher salt
Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.
Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.
Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.
Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.
Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.
Mashed Potatoes (for 2)
2 russet potatoes, peeled and chunked
1 to 2 tablespoons butter
2 tablespoons sour cream
Milk if needed for desired consistency
Kosher salt and white pepper, to taste
.
Bring a large pot of salted water to a boil over high heat. Add potatoes; cover. Cook until potatoes are tender when pierced with a fork; about 15 minutes.
Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.
Season with salt and pepper.
To assemble Bangers & Mash: Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.
We had the good fortune (the luck of the Irish you might say) to travel to Ireland in the summer of 2001. Lush green country sides, interesting pubs, clogging, Waterford, castles, bogs—all were favorites but we also charmed by the people, their language and phrases. Here are a few that I jotted down:
“It’s done and dusted.” (It’s finished.)
“Miss you already!”
“Tick your selection.” (we would say, Mark your selection)
“Take extra care.”
“Mind your head.” (in reference to a low ceiling, etc.)
“Fill and mail.” (Complete and send.)
Jaunting Car (Horse and Buggy)
Traffic Calming Ahead (Reduced Speed Ahead)
Acute Bends Ahead (Winding Roads)
No Overtaking (No Passing)
Car Park (Parking Lot)
Washing Up Soap (Dish Soap)
Medical Hall (Pharmacy)
House to Let (Rental House)
Bargain Rail (Bargain Rack)
Newsagent (Newspapers sold here)
Sale Agreed (Sold)
Take Away (referring to Take Out Foods)
Serviettes (Napkins)
Crumbled Cob (Breaded Cod)
Recipe without photos . . .
Bangers & Mash with Carmalized Onions
Sausages
Uncooked Sausages – pkg. usually contains 5 or 6; we used just 2
Beer to cover sausages
Seasonings: red pepper flakes, garlic powder
Add beer to a saucepan, bring to a boil. Submerge the bratwurst in the beer; add a pinch of red pepper flakes and garlic powder (1 pinch per sausage).
Reduce heat to medium and cook another 10 to 12 minutes.
Remove sausages from the beer mixture. At this point sausages can be stored in refrigerator until time to grill.
Cook the pre-cooked sausage on a preheated grill, turning once, 5 to 10 minutes.
Caramelized Onions – Note: This makes enough for several serving (depending on how much is used); we like to make a large batch; extras can be frozen and used as a pizza topping or to boost the flavor or soups, risotto, etc.
2 to 4 large yellow onions
2 to 4 tablespoons unsalted butter, olive oil, or a mix
1/4 to 1/3 cup white or red wine, vegetable or chicken stock, balsamic vinegar, water, OR if making to go with Bangers & Mashers, use a dark beer
1/2 teaspoon kosher salt
Slice the onions: Trim the tip and root from 2 to 4 yellow onions. Halve each onion from root to stem, then remove the skins. Thinly slice each half from root to stem.
Heat the fat: Melt butter or heat olive oil in a large skillet over medium heat.
Add the onions: Add all the onions to the skillet and stir them gently to coat with the fat.
Caramelize the onions: Cook the onions, checking on them every 5 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet with a wooden spoon. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.
Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release liquid into the pan.
Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and begin to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
Around 30 Minutes: Onions should be light blonde in color and starting to become jam-like.
Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.
Deglaze the pan and salt the onions: When your onions have finished cooking, pour in ¼ to 1/3 cup wine, broth, balsamic vinegar, water or beer. As the liquid bubbles, scrape up the fond and stir it into the onions. Use additional liquid as necessary to scrape up all the fond. Season with kosher salt.
Mashed Potatoes (for 2)
2 russet potatoes, peeled and chunked
1 to 2 tablespoons butter
2 tablespoons sour cream
Milk if needed for desired consistency
Kosher salt and white pepper, to taste
.
Bring a large pot of salted water to a boil over high heat. Add potatoes; cover. Cook until potatoes are tender when pierced with a fork; about 15 minutes.
Drain and mash with potato masher. Add butter and sour; continue to mash until smooth adding milk if needed.
Season with salt and pepper.
To assemble Bangers & Mash: Place mashed potatoes on plate; top with sausage and caramelized onions. Serve with green peas.
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