Bangers and Mash

Adapted from Ina Garten’s recipe published at foodnetwork.com 

Ingredients

  • 2 pounds fresh sausage (approximately 6 – 8 large sausages) 
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • Salt 
  • ½ stick unsalted butter, cut into small pieces 
  • 4 oz. sour cream
  • ½ cup whole milk (or half-n-half if you’re willy nilly about dairy and whether or not your pants fit) 
  • 2 teaspoons Dijon mustard 
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon dry mustard
  • Freshly ground pepper
  • Parsley, freshly-chopped, for garnish

Directions

  1. Preheat oven to 425F. 
  2. Arrange the sausages on a sheet pan and bake in the oven for 18 – 20 minutes, until the sausages are cooked through. 
  3. Place the diced potatoes in a saucepan with water and 1 tablespoon salt. The water should just cover the potatoes. Bring the water to a boil and then reduce to a simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a fork. 
  4. Drain the potatoes and return to the pot. Add the butter, sour cream, milk, Dijon mustard, whole-grain mustard, dry mustard, salt (just keep tasting and adding more as you mix), and the pepper. 
  5. Beat the potatoes in the pan with a handheld mixer until smooth and creamy. You can also do this in a standing mixer; just be sure to scrape down the sides of the bowl from time to time. 
  6. Serve heaping mounds of potatoes topped with sausages, which can be sliced diagonally (or left whole) and perched atop said potatoes in an artful, rustic manner. 
  7. Garnish with parsley for color and maximum effect. 
  8. Enjoy with a Guinness or glass of your favorite red wine; a Zinfandel or Syrah might work well here to compliment the heartiness of the bangers and heaviness of all that mash. 

Irish Shortbread

Ingredients

  • 2 cups flour
  • 1 cup salted butter (Kerrygold is the preferred choice here) 
  • 2/3 cup sugar
  • ½ cup cornstarch
  • 1 tsp. vanilla extract 
  • Sugar for sprinkling

Directions

  1. Beat butter and vanilla until combined with no lumps. Add the sugar and mix together until well-combined and smooth. 
  2. Mix flours together and add to butter/sugar mixture. Mix until flour is fully incorporated. 
  3. Dump mixture onto a floured work surface and knead for approximately 30 seconds until the dough forms into a smooth ball. Divide dough in half and set one portion aside. 
  4. Lightly flour rolling pin and roll dough into ¼ inch thick round or square. You can either cut the cookies into shapes (clovers, hearts, etc.) or simply into rectangles or squares. Place the shapes onto a baking sheet lined with parchment paper and place into the refrigerator for at least one hour and up to 12 hours. 
  5. Bake at 350F for 8 minutes. Remove from oven and sprinkle lightly with sugar. Return to the oven for 5-7 more minutes, until lightly brown around the edges. Remove the cookies from the oven, allow to cool for 5 minutes on the pan and transfer cookies to a cooling rack until they cool completely. 
  6. Enjoy with a cup of Irish Breakfast tea while you knit yourself a pair of socks and re-read the Outlander series, which we realize is Scottish. We take any opportunity, however, to spend time with Jamie Frasier. 
  7. Enjoy!