Guinness Cheddar Onion Bangers & Mash

High-protein Guinness dish brings new meaning to the term “beer muscles”

By Robert Irvine

 

YOU’LL NEED

1 tsp grapeseed oil

2 lbs chicken sausage (instead of traditional English of Irish)

24 oz Guinness beer

1 medium onion, diced

3 peppers (yellow, green, and red)

6 large potatoes, peeled and cut into 1-inch chunks

1 large white onion, diced

1 cup shredded white cheddar

4 tbsp butter, cut into cubes

1/2 cup half-and-half

 

MAKE IT:

BANGERS:

1) Heat grapeseed oil over medium high heat in a sauté pan with a lid. Sear sausage on all sides. You can slice them lengthwise before searing if you like.

2) Add beer and onion to the pan, turn heat down to low, and braise until sausage is cooked through—about 50 minutes (if not sliced).

3) Toss in peppers and cook until heated through, but still crisp and colorful.

 

MASH:

1) Boil potatoes and onion until the potatoes are tender and then strain.

2) Return potatoes to the pot and stir in cheese, butter, and half-and-half.

3) Mash the potatoes by hand, then, if you like smoother potatoes, whip them with an electric beater. Set aside and keep warm until you’re ready to plate.

4) To serve, place some of the potatoes on a plate, followed by the peppers and onions. Add the sausages, then top everything with a bit of the juice the sausages cooked in.

 

Method

For the bangers:

1) Heat grapeseed oil over medium-high heat in a sauté pan with a lid. Sear sausage on all sides. You can slice sausages lengthwise before searing if you like.

2) Add beer and onion to the pan, turn heat down to low and braise until sausage is cooked through — about 50 minutes (if not sliced).

3) Toss in peppers and cook until heated through, but still crisp and colorful.

 

For the mash:

1) Boil your potatoes and onion until potatoes are tender and then strain.

2) Return potatoes to the pot and stir in cheese, butter, and half n’ half.

3) Mash the potatoes by hand, then, if you like smoother potatoes, whip them with an electric beater. Set aside and keep warm until you are ready to plate.

 

Robert’s Tip:

When you are ready to serve, place some of the mashed potatoes on a plate and top with some peppers and onions, then add the sausages sliced lengthwise. You can drizzle some of the braising liquid over the sausages and even sprinkle a little bit of chopped parsley on top. Enjoy!

 

Interesting Fact: According to historians, the term “bangers” dates back to World War II and pertains to sausages that were made with water and had a tendency to explode if not cooked carefully.

 

Nutrition Facts

Calories:          697

Carbs:              75 g
Protein:           23 g

Fat:                  29 g

 

This recipe was originally published in Robert Irvine Magazine. For more, visit: www.RobertIrvineMagazine.com.

 

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