Oh sure ‘n begorah this is a good one to start off (or end) your paddy’s day revels.
Before you start or while you read – here’s some music to get you in the mood. From Peter Sellers and Sophia Loren no less!
Here’s all you need:
- Instant Herb/Chive or other special flavor mashed potatoes – I box
- Milk and butter (sometimes we are out of these and you have to add them to the potatoes).
- Big fat pork sausages – a bunch – (if you can get real Irish bangers so much the better but remember this is the NEW country and part of the suffering is that we can’t always get the real thing)
Way Simple Directions:
- Make the potatoes according to box directions
- Fry up the sausages
- If you are of a mind arrange them on a plate – or just eat them out of the pans.
- Serve with some “Irish” in the coffee or just plain.
Salute the fallen and the lost. Cry if you must.
- Guinness – a bottle
- Chopped Onions – a handful
- Brown Mustard – Squirt or spoonful
- Worcestershire sauce – dollop
- Brown sugar – pinch
- Flour – about 2 tbs.
Follow these as best you can:
- Heat some oil in a pan over medium high heat.
- Add the sausages and cook until golden brown, about 2-4 minutes per side, take them out of the pan set them aside but save the oil.
- Add some chopped onions to the oil and sauté until tender, about 5-7 minutes.
- Add some garlic and thyme and sauté until fragrant, about a minute. (if you don’t have this stuff just leave it out…like I said we don’t stand on ceremony)
- Sprinkle in about 2 tbs flour and let it cook for a few minutes.
- Add one bottle of Guinness, some Dijon or other brown mustard and Worcestershire sauce and a pinch of brown sugar
- Put the sausage back in the pan and simmer for 10 minutes.
- Remove the sausage and continue to simmer to reduce by half about 10 minutes
Tis’ yer Guinness gravy! Click for printable recipe: