St. Patrick's Day: Irish Bangers and Mustard Mash

I guess I could have made Shepard's Pie for St. Patrick's Day, but frankly I'm a bit pie'd out after Chicken Pot Pie for dinner and Pecan Pie Sundaes for dessert this week. Fear not, for there are many other tasty Irish dishes which take advantage of the starchy pride of Ireland.

Like these Irish banger sausages paired with a mustard mash. I'm sure you're wondering -- "Irish sausage"? It isn't a food I make a lot, or even hear very often (I'm partial to Italian sausage and basically Italian everything), but this tender variety of sausage has a distinct savory flavor - lean pork, lots of garlic and herbs, pepper, all tied together with an egg and breadcrumbs.

Fun Fact: the name comes from the sausage’s tendency toward bursting or “banging” open during high frying temperatures. These bangers are traditional pub food in Ireland and the UK, and very easy to make at home! Mrs. Featherbottom (aka Tobias Fünke) wants to know who'd like some Bangers and Mash?

I always have to get my banger sausages from either Whole Foods, Fresh Market, or a specialty grocery store. If you can't find some, any kind of sausage will do (no one has to know). Bratwursts pair great with the mash. Other than that, the ingredients for this meal are wallet friendly and can be found at any type of grocery.

It was through cooking this recipe numerous times that I've found that baking the sausages is the best way to cook them: it's quick (takes 20 minutes), easy (you're not standing over a hot pan turning them over and over and over), and makes little mess. Also, if you're trying to be totally Irish for St. Patrick's Day, I read they don't grill sausages often across the pond.

Place a cooling rack onto a foil-lined baking sheet, and preheat the oven to 425 degrees. Lay the sausages on the rack in one layer, and into the oven it goes. It's so easy and takes around 20 minutes to cook through. The casings get crispy while the inside remains juicy and flavorful.

Please ignore the fact that my rack doesn't fit in my pan - still works. And I added aluminum foil after the picture was taken.

For the mustard mash, peel and dice about 1-2 pounds of Yukon Gold potatoes and place them in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring the water to a boil and simmer for around 20 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan or another bowl.

Add in butter, creme fraiche, milk, Dijon mustard, whole-grain mustard or mustard seeds, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. I promise these potatoes won't come out extremely mustard-y; they hold a nice mild flavor. If you're nervous (some people are picky), start with half of what the recipe suggests and keep adding 'til it tastes good to you!

Whip it good. Taste it throughout.

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve with your favorite green vegetable (for St. Patrick's Day), like roasted broccoli or asparagus. We made four large sausages and the mustard mash into leftovers for another night - a recipe with leftovers is always a winner in my book. Happy St. Patrick's Day!

---

Irish Bangers and Mustard Mash

• 2 pounds Irish bangers or fresh veal or chicken sausages (8 large sausages)
• 2 pounds Yukon Gold potatoes, peeled and diced
• Kosher salt
• 4 tablespoons (½ stick) unsalted butter, diced
• 4 ounces creme fraiche (optional)
• 1/2 cup whole milk
• 2 teaspoons Dijon mustard
• 2 teaspoons whole-grain or coarse mustard
• 1 teaspoon dry mustard
• 1 teaspoon freshly ground black pepper
• Fresh parsley, for garnish

1. Preheat the oven to 425 degrees. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

2. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

3. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve with your favorite green vegetable.

Note: for creamier potatoes without using creme fraiche, I substitute 2-3 tablespoons of sour cream and 2 tablespoons of half and half, in addition to the milk.