Irish Pork Sausages with Onion Stout Gravy and Colcannon Potatoes
Happy St. Patrick’s Day!
Irish Pork Sausages with Onion Stout Gravy and Colcannon Irish Potatoes
Ingredients
Sausages and onion stout gravy:
6 pork sausages
1 sweet onion, sliced
2 tablespoons all-purpose flour
¼ - ½ teaspoon coarse salt
¼ teaspoon black pepper
1 ½ cups stout beer
½ cup beef broth
Instructions
Heat a large skillet heat to medium-high and brown sausage on all sides. Continue to cook until sausage has reached an internal temperature of 160˚F. Remove from pan and set aside. (Do not drain fat). Add onion, salt and pepper. Sauté, stirring frequently, until onions have softened – about 10 minutes. Sprinkle flour over cooking onions, stirring to coat. Pour in beer and broth, whisking to incorporate flour, until smooth. Bring to a simmer and reduce heat to medium. Continue cooking, stirring occasionally, until gravy has thickened. Return sausage to pan and bring back to temperature before serving.
Colcannon Irish Potatoes with Bacon
Ingredients
2 lb. russet potatoes, peeled and sliced into 1’’ half moons
6 Tbsp. unsalted butter, plus more for serving
8 oz thinly shredded green cabbage
½ cup whole milk
1 ⁄3 cup heavy cream
2/3 cup chives, finely chopped
2 cloves garlic, crushed
4 oz bacon, cooked to desired crispiness
Kosher salt and freshly ground black pepper, to taste
Instructions
Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Bring water to a simmer and cook until tender, 20-25 minutes or so. When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk and cream; continue to mix; taste for salt. In a separate pan, melt remaining 1 Tbsp butter over medium low heat, then add the crushed garlic. Cook garlic for 3 minutes, then add cabbage. Cover with a lid and cook down until bright green and tender, stirring occasionally. Transfer cabbage to potatoes along with chopped bacon and chives; stir to incorporate. Taste and adjust seasoning with salt and pepper. Transfer to a bowl and serve hot with additional butter on top!
Forget The Mess!
How to make sausage at home
Watch our video to see how to make sausage at home, step-by-step. Also find this how-to guide on our site:
Homemade sausage is easy, economical, and fun to do. Once you've invested in the right equipment, you can begin to experiment with loads of different sausagemeats, flavours and fillings.
To make homemade sausage as we show you in the video, you'll need the following...
• Meat mincer
• Sausage stuffing funnels
• Casings, such as hog or sheep
• Meat and seasonings
Once you've made your own sausages, you'll wonder why you hadn't started sooner! As the sausages last a good two to three months in the freezer, you can always have them to hand.
Find this and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Johnsonville Irish O' Garlic Sausage
Make St. Patrick's Day celebrations better with Johnsonville's Irish O Garlic Sausage links. These fresh dinner sausages are made with a savory blend of garlic with hints of onion and clove, the perfect recipe complement.
Product & Recipe info at johnsonville.com
Sausage Plait Recipe | Odlums
You can see the full recipe here --
Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
Music:
Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Traditional Irish Sausages at The Meat Boutique | In Store or Online
The Meat Boutique at Midway Shops Ryde make their own sausages. Traditional Irish butcher and you can order online. or phone 02 9878 3533