Loaded Baked Tater Irish Bangers and Champ with Onion Gravy

Chef Christian Gill

Servings

3-4

Prep Time

20 minutes

Cook Time

45 minutes

Cuisine

European

Category

Dinner Entree

Why brawl at the pub when you can fight over the last bite of Bangers and Champ at home? Butter-loaded mashed potatoes, rich onion gravy, and perfectly seared sausages- All Irish Flavor, no filler.

Loaded Baked Tater Irish Bangers and Champ with Onion Gravy

Ingredients

  • 6 Irish/English Bangers

  • 6 cups Idaho Potatoes (peeled and chunked)

  • 2 tbsp Spiceology Salt Free Loaded Baked Tater

  • 1 cup Heavy Cream

  • 16 tbsp Butter

  • 3 cups Peas

  • 1/2 cup Green onions (thinly sliced)

  • 1 cup Spring onion/Small white onion (thinly sliced)

  • 2 cups and 1 cup Guiness/ Irish stout

  • 2 tbsp Flour

  • 3 cups Beef Stock

  • 1 tbsp Soy sauce

  • 2 tsp Fish sauce

  • Kosher Salt to taste

  • 1/8 cup Garlic (thinly sliced)

Directions

  1. In a large skillet with lid, heat 2 tbsp of neutral fry oil. Add bangers and sear on all sides 2 min per side or until each side is a medium brown.

  2. Once seared on all sides, add 2 cups of Guinness and deglaze the skillet. After beer begins to boil, turn heat to low and cover. Simmer for 15 min.

  3. In a large sauce pan add potatoes, a large pinch of kosher salt and cover with cold water. Bring to a boil and boil until potatoes are fork tender but not falling apart.

  4. Strain. Next, you can either use a ricer and rice the potatoes back into the pot or place the cooked potatoes in the pot and use a masher. Fold in 8 tbsp of butter and the Loaded Baked Tater Salt Free Seasoning.

  5. Whip potatoes by hand or with hand mixer to desired consistancy. Salt to taste.

  6. In a medium skillet, melt 4 tbsp of butter and add garlic and sliced white onions. Over medium high heat, sweat and saute for 2-3 minutes or until fragrant. Sprinkle in flour and stir to coat onions and garlic.

  7. Once flour and onions become a paste, slowly whisk in remaining Guinness while still cooking over medium high heat. Add beef stock, soy sauce, and fish sauce and reduce heat to simmer as the onion gravy thickens.

  8. n a small sauce pan, add peas and remaining butter and a tsp of salt. Bring to a simmer stirring occasionally. Turn off bangers, plate Champ and peas, bangers on top, and drown in onion gravy.
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