Annie Diamond made these beautiful Irish Bangers with mashed potatoes, a caramelized onion gravy and bright green pesto pea mash! This dish is a classic for St. Patrick’s Day!
Ingredients for the pesto pea mash:
- 10-ounces frozen peas, defrosted (reserve about 1/2 cup of the whole peas to add later)
- 1 garlic clove
- 1/3 cup olive oil
- 1/2 cup freshly grated parmesan
- 1 teaspoon salt
Combine all of the above ingredients except the olive oil and put in to the bowl of a food processor with the blade attachment. Pulse until roughly chopped. With the food processor running, drizzle in the 1/3 cup olive oil.
Ingredients for the caramelized onion Gravy:
- 2 onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon dark brown sugar
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
- 1 cup dark beer like Guinness
- 2 cups beef stock
Melt the butter and olive oils and add the onions. Sauté the onions until they are caramelized. Add the flour to coat the onions, then add the brown sugar, salt and stir. Add in the beer and the beef stock and cook for about 20-30 minutes or until the sauce thickens.
Ingredients for the mashed potatoes:
- 2-3 large russet potatoes, washed, peeled and sliced into cubes
- 8 tablespoon butter, melted
- 1/4 cup heavy cream
- Boil the potatoes in salted water until fork tender. Drain then return to the pan and then place on the burner for a few seconds to remove any excess water.
- Rice the potatoes and put into the bowl of a stand mixer. Add the melted butter, heavy cream, salt and puree until very smooth, Add a little more melted butter or heavy cream if they seem at all dry. Taste for salt.
- Grill the sausage 8-10 minutes over medium flames until fully cooked through.
- In a shallow bowl, arrange mashed potatoes on one side and place a sausage on top of the potatoes. Spoon the onion gravy on top. On the other side of the bowl add the pureed peas mixed with whole peas. Serve hot! Enjoy!