Looking for THE ultimate comfort food recipe or looking to get a head start on your St. Patrick’s Day menu ( ok, that one may be a stretch, it IS still 52 days away)? Speaking of St. Pat have you ever noticed that the Irish have really got a handle on the whole comfort food category….Bangers and mash, Cottage Pie, Colcannon, Boxty ( if you don’t know this one be sure to google it…mmmmm) so so good!
Bangers and Mash with Onion Gravy
- 2 lbs potatoes
- 4–5 cups spinach, trimmed
- 1/2 cup cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 7 sausages ( 6 scored and 1 diced)
- 2 tsp olive oil
- 2 tbsp. Butter
- 1 large onion sliced
- 2 cups of chicken broth
- 2 tbsp corn starch
- 6 Chives chopped
- 1 tbsp chopped Parsley
- 1/2 tsp pepper
- Peel and dice the potatoes and cover with cold water. Bring to a boil and cook until fork-tender.
- Meanwhile melt the butter, add the cream, the spinach, and the salt and pepper. Cook over low heat until the spinach has wilted.
- Score of the six sausages horizontally from top to bottom.
- Heat the oil in a skillet and sauté the sausages until they begin to brown. Transfer to an oven-safe dish and put into a preheated 350 oven for 20 minutes
- Add the butter to the pan that the sausages were cooked in and melt.
- Add the onions and the diced sausage. Cook over medium-high heat until the onions are golden brown.
- Add 1 and 1/2 cups of chicken stock.
- Mix the remaining chicken stock with the cornstarch. Add to the pan and cook until the gravy has thickened.
- Stir in the chives, parsley, and pepper.
- Once the potatoes are fork-tender drain add the creamed spinach mixture. Mash together. Place the spinach potatoes onto a plate top with a sausage and a serving of the gravy.
- Category: Entrees, recipes
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