Classic cozy Bangers and Mash, just in time for Saint Patrick’s Day!
Lt. Dan and I have a Saint Patrick’s Day tradition that we have kept over the last 17 years of marriage. We wear our Notre Dame sweat shirts (hubby’s a huge fan) and go to an Irish pub for lunch. I’ll be the first to admit it’s a corny little ritual, but we always look forward to it!
Irish food is often thought of a bland because the most common dishes are prominently potatoes and cabbage. Traditional Irish cuisine usually falls under two categories: farmer fair and pub grub. With humble roots, Irish dishes do tend to be simple, but can be quite flavorful and comforting.
The most classic British Isle dish I can think of is Bangers and Mash, commonly served in both Ireland and England. It consists of pork sausage links and rustic “smashed” potatoes.
I like to pump up the flavor in my Bangers and Mash by boiling the bangers in beer and adding whole-grain mustard and dubliner cheese to the mash.
For the beer, choose something you would drink because the gravy will have a concentrated beer flavor. If you’re not a beer drinker, choose a light beer or substitute beef stock.
Dubliner cheese melts smoothly and has bold flavor. It combines the sharpness of aged cheddar and the nutty essence of swiss or parmesan cheese. If you can’t find it, substitute any good melting cheese.
If you’ve never tried making Bangers and Mash at home, this is the perfect recipe to start with. It’s simple to make, bold in flavor, and utterly comforting.
Hopefully Bangers and Mash will get your Irish eyes a’smiling!
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