Even with St. Patrick’s Day having passed, you don’t have to let go of the cheer and festivities that come with it. Naturally, food forms a central part of what makes this holiday so fulfilling. Here is how you can make Irish sausages that are sure to satisfy your palette.
Ingredients:
- 8 cooked Irish sausages
- 6 scallions
- 1/2 cup unsalted butter
- 1/2 cup half-and-half
- 2 tablespoons cooking oil
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 2 1/2 pounds peeled russet potatoes
- 1 large onion
- 1 clove garlic
- 1/2 cup dark stout beer
- 1 1/2 cups beef or chicken stock
- 1/4 teaspoon ground pepper
- Salt to taste
Instructions:
- Boil a pot of salted water. In a separate heatproof bowl, mix 2 teaspoons of salt with butter and half-and-half. Put the potatoes into the salted water and cook for 20 to 25 minutes until very soft.
- Once ready, remove the potatoes from the pot and drain before putting them in the butter mixture. Mash the potatoes in the bowl and add scallions.
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook sausages in the skillet until brown on all sides, for about 6 to 8 minutes. Put the sausages on a plate.
- In the same skillet, cook the onions and the remaining oil. Cook for about 30 minutes, until onions are caramelized.
- Sprinkle garlic into the skillet and stir for about 1 minute. Add the beer, stock, and mustard to the mix and stir, lowering the heat to medium-low. Cook for about 10 minutes.
- Mix the sausages with the gravy for about 2 minutes before serving.
