Cheddar Onion Bangers and Mash with Guinness Essence

TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 15 min
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

BANGERS:
  • 1 teaspoon grapeseed oil
  • 2 pounds English or Irish sausage
  • 24 ounces Guinness beer
  • 1 medium onion, diced
MASH:
  • 6 large potatoes, peeled and cut into 1-inch chunks
  • 1 large white onion, diced
  • 1 cup shredded white Cheddar
  • 4 tablespoons butter, cut into cubes
  • 1/2 cup heavy cream
TOBACCO ONIONS:
  • 1 tablespoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 white onion sliced thin
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the bangers:
Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.

For the mash:
Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.

For the tobacco onions:
Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.

Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.

Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.

Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.