We’re putting a wee twist on a classic favorite - traditional bangers and mash made with grilled sausage. St. Patrick’s Day celebrations just got a little tastier.
- 8 large sausages
- 2 lbs. potatoes
- 4 tbsp. butter, plus 1 tbsp. butter for the gravy
- 1/4 cup whole milk
- 4 tsp. Dijon mustard
- 1 tsp. dry mustard powder
- Salt and pepper, to taste
- 2 onions, chopped
- 6 cups beef broth
- 2 cups red wine
- Peel and cut the potatoes into chunks, then place in a large pot with enough water to cover the potatoes. Bring to a boil, and then reduce to a simmer for about 20 minutes.
- Drain the potatoes and place back into the pot. Add 4 tbsp. butter, milk, mustard, mustard powder, salt and pepper. Mash or beat until the potatoes are fluffy and smooth.
- For the gravy, melt 1 tbsp. butter in a pan over medium-high heat and cook the onions until just starting to brown. Add the beef broth and red wine, bring to a boil for about 10 minutes to reduce the mixture. Add salt and pepper to taste.
- Grill the sausages over indirect high heat for about 15-20 minutes, covered, ensuring they are fully cooked. Then grill over direct heat 1-3 minutes, flip and grill another 1-3 minutes, to get the sausages browned.
- To server, place a scoop of mashed potatoes on the plate, then top with sausage and gravy.