Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas recipe from cooking with cocktail rings

Bangers & Cauliflower Mash with Guinness Onion Gravy & Mushy Peas

“Bangers and mash” is a way more fun way of saying sausages and mashed (usually) potatoes. Bangers got their name for how they sputter around in the pan when cooking. This recipe calls for Irish-style sausages, which are often made with breadcrumbs in the sausage. Any pork sausages can be used instead.  

I love comfort food, especially pub dishes like this but sometimes I need to find ways to lighten it up, especially now when I’m trying to stay in shape for my wedding. For this recipe I subbed in cauliflower for the mashed potatoes and whipped them with ricotta for a savory side. The pan cooked sausages are smothered in an onion gravy, a tightened up sauce made from caramelized onion, Guinness and beef broth with a resulting gravy that is similar to French onion soup.

 

Ingredients:

For the Guinness Onion Gravy:

2 tablespoons extra-virgin olive oil

2  tablespoons unsalted butter

1 medium yellow onion, thinly sliced

½ medium red onion, thinly sliced

1 teaspoon granulated sugar

¼ teaspoon kosher salt

1 tablespoon all-purpose flour

1 cup Guinness beer

2 cups beef stock

 

For the cauliflower mash:

1 medium head cauliflower (about 1½ pounds), cut into florets

1 small head garlic

3 tablespoons extra-virgin olive oil, divided

Kosher salt, as needed

Freshly ground black pepper, as needed

½ cup whole milk ricotta cheese, drained

 

For the mushy peas:

3 cups English peas, shelled

2 tablespoons unsalted butter

Kosher salt, as needed

Freshly ground black pepper, as needed

1/3 cup cup heavy cream

 

For the bangers:

2 tablespoons extra-virgin olive oil

1 pound Irish-style pork sausages

 

Instructions:

For the Guinness Onion Gravy:

Heat a medium sauté pan over medium heat. Add the olive oil and heat through then add the butter and allow to melt. Add the onions and sauté, stirring occasionally until the onion wilt and become tender, about 6 minutes. Sprinkle with the sugar and salt and continue to cook the onions until they are lightly browned and start to caramelize, about 15 to 20 minutes.

Add the flour and stir to coat the onions. Add the Guinness and beef broth, simmering until the sauce has reduced and thickened, about 10 minutes.

 

For the cauliflower mash:

Heat oven to 400ºF.

Toss the cauliflower with 2 tablespoons of the olive oil and spread in an even single layer on a baking sheet. Season with salt and pepper. Cut the top ¼” off of the head of garlic then add to the baking sheet and drizzle with the remaining tablespoon of the olive oil. Roast in the oven until the cauliflower is soft and golden brown and the garlic is soft.

Add the hot cauliflower and 4 cloves of the roasted garlic to the bowl of a food processor fitted with the blade attachment. Pulse until smooth then add the ricotta and continue to pulse until the mixture is smooth. Season with salt and pepper to taste.

 

For the mushy peas:

Heat a medium sauté pan over medium heat, add the butter and allow to melt. Add the peas and sauté until tender, stirring occasionally, about 6 to 8 minutes. Season with salt and pepper then add the heavy cream. Use a potato masher to mash the peas, so they are partially mashed. Simmer until the mixture has thickened, about 2 minutes.

 

For the bangers:

Heat a medium sauté pan over medium heat, add the olive oil and heat through. Add the pork sausages and cook, rotating occasionally until they are completely cooked through, about 20 minutes.

 

For serving:

Divide the mashed cauliflower among 4 shallow bowls. Top with the sausages and onion gravy. Serve the mushy peas on the side.

 

Serves 4. 

 

Comment

Print Friendly and PDF