Irish Bangers & Mash
Murphy's Stout really adds a caramel malt flavoring. Using Murphy's Stout is important as it has no carbonation. It is a bit lighter, drier and sweeter than other stouts.Part of the St. Patrick's Day Menu
Ingredients
  • 5 Lg Potatoes
  • 3/4C Butter (1/2 C & 1/4C)
  • 2 Large Onions, chopped (keep separate)
  • 2 Granny Smith Apples, peeled, cored and chopped
  • 2Tbsp Fresh Rosemary or 1 Tbsp dried Rosemary
  • 2Cloves Garlic, crushed
  • 6 Irish Banger Sausages (Donnelly or another brand)
  • 1bottle Murphy's Irish Stout
  • Salt & Pepper to taste
  • Gravy made from flour, brown gravy mix and/or a bit of the stout or potato water
Instructions
  1. Put sausages in a pot with Murphy's and cook through. (I used a crock pot and simmered slowly several hours)
  2. When fairly well cooked, poke sausages with two prong fork multiple times so that cooked sausages will better absorb the stout juice and flavor.
  3. Boil potatoes and mash when tender
  4. In 1/2 C melted butter, sauté one of the chopped onions and the apples with rosemary and garlic.
  5. Add apple mixture to mashed potatoes and mix well.
  6. Salt and pepper potatoes to taste.
  7. In another frying pan, sauté other onion in 1/4 C butter.
  8. Remove sausages from stout.
  9. Make gravy if desired
  10. Serve with bangers on top of potatoes
  11. Put sautéed onion on top of bangers
  12. Top with gravy if desired