Bangers and Mash Recipe #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Bangers and Mash – Our Bangers and Mash formula is rich and encouraging, with flavorful frankfurter and mushy potatoes. Ideal for observing Saint Patrick's Day, you'll love this great dish from the British Isles!

Lt. Dan and I have a Saint Patrick's Day custom that we have kept in the course of the most recent 17 years of marriage. We wear our Notre Dame sweat shirts (hubby's a tremendous fan) and go to an Irish bar for lunch. I'll be the first to let it out's a silly minimal custom, however we generally anticipate it!

Bangers and Mash is a Saint Patricks' Day Recipe that is incredible for getting a charge out of at night with a decent lager and companions. On the off chance that you've never had a go at making at home, this is the ideal formula to begin with for your St Paddy's Day festivity.

Irish nourishment is frequently thought of a flat on the grounds that the most widely recognized dishes are noticeably potatoes and cabbage. Customary Irish food typically falls under two classifications: rancher passage and bar grub.

With humble roots, Irish dishes will in general be straightforward. Be that as it may, plans can be very tasty and liberal, concentrating on new fixings arranged well.

The most great British Isle dish I can consider is Bangers and Mash, regularly served in both Ireland and England. It comprises of pork hotdog connections and natural "crushed" potatoes, served together for one succulent and generous feast.

I like to siphon up the flavor in my Bangers and Mash by heating up the bangers in brew and including entire grain mustard and dubliner cheddar to the squash.

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Ingredients

• 6-8 pork sausage links
• 2 tablespoons butter, separated
• 1 large onions, sliced thin
• 1 bottled malty beer (porter or lager)
• 1 tablespoon flour
• 2 tablespoons Worcestershire sauce
• 1/2-1 cup chicken stock or beef stock
• 2 pounds red skinned potatoes
• 2 tablespoons butter
• 3-4 tablespoons whole milk
• 1 tablespoon whole grain mustard
• 3/4 cup shredded Dubliner cheese

Instructions

1. Chop the potatoes into large chunks and place in a pot. Fill the pot with water until it covers the potatoes. Add a large pinch of salt. Cover the pot and bring to a boil. Once boiling, remove the lid, lower the heat, and simmer about 10-12 minutes, until fork tender.
2. Drain the water off the potatoes and add the butter and milk. Smash the potatoes with a potato masher (or a large spoon or ladle). Once you’ve reached the desired rustic consistency, stir in the cheese and mustard. Salt and pepper to taste.
3. While the potatoes are boiling, add 1 tablespoon of butter to a large skillet over medium-high heat. Place the sausages into the skillet, allowing them to make contact with the skillet first, then add the sliced onions. Brown the “bangers” and onions for about 10 minutes. Add the beer and allow it to reduce for another 10-12 minutes, stirring occasionally.
4. Mix 1 tablespoon of soft butter with 1 tablespoon of flour together. Remove the bangers and mix the butter mixture into the beer reduction. It should thicken instantly. Now add the Worcestershire sauce and stock to thin out the gravy to your desired consistency. Salt and pepper to taste.
5. Serve the bangers over the mash, topped with gravy.

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