Celebrate St. Patrick’s Day with a cozy Irish classic made the Bianco & Sons way. Created in partnership with J Squared Eatz, this Bangers & Mash recipe pairs Bianco & Sons Italian Style Chicken Sausage with creamy Irish cheddar mashed potatoes, crispy roasted Brussels sprouts, and a rich Guinness onion gravy that brings everything together.
Prep Time: 5-10 minutes | Cook Time: 30-35 minutes | Total Time: 35-45 minutes
Serves: 4
INGREDIENTS
- 1 LB Bianco & Sons Italian Style Chicken Sausage
- 1 LB Brussels sprouts, quartered
- 2-4 TBSP Extra-virgin olive oil (EVOO)
- Salt and freshly cracked black pepper, to taste
Guiness Onion Gravy
- 1 Medium Spanish Onion, sliced
- 1 ½ Cups beef stock
- ½ Cup Guiness
- 1 TSP Worcestershire Sauce
- 2 TSP Fresh thyme
- 3 Garlic cloves, minced
- 1 TBSP All purpose flour
- 2 TBSP butter
- 1 TBSP EVOO
- Salt and freshly cracked black pepper, to taste
Mashed Potatoes
- 2 Large potatoes (Yukon Gold or Russet), peeled + diced into 2 inch pieces
- 4-6 TBSP Irish butter
- ¾ Cup heavy cream
- 6 OZ Irish cheddar, shredded
- Salt & pepper to taste
- 3 Scallions, sliced plus more to granish
METHOD
- Preheat oven to 425°F. Place a sheet tray in the oven and allow it to get hot.
- Meanwhile, toss the quartered Brussels sprouts with 2 TBL EVOO in a bowl and season with salt and pepper.
- Carefully remove the hot sheet pan from the oven and evenly scatter the Brussels sprouts. Add the sausages, spacing them out across the pan. Return to the oven and bake for 10 minutes. Flip and bake for an additional 5 to 7 minutes until the Brussels sprouts and sausage are browned.
Mashed Potatoes
- Add potatoes to a saucepan and cover with cold salted water. Bring to a simmer and cook until fork tender, about 15 minutes.
- Drain and return the potatoes to the hot pot to allow excess moisture to evaporate.
- Rice or mash the potatoes. Add cream, butter, and cheese. Season with salt and pepper and mix until smooth and creamy.
Guinness Onion Gravy
- Add EVOO and butter to a saucepan over medium heat. Add onion and season with salt and pepper. Cook until softened and beginning to brown, about 5 to 7 minutes.
- Add the garlic and thyme and cook just until fragrant, about 30 seconds to 1 minute. Push everything to one side of the pan. Add the flour and toast for 1 minute.
- Pour in the red wine to deglaze the pan, scraping up any caramelized bits from the bottom. Allow the alcohol to cook off. Slowly add the stock, stirring to prevent clumping. Bring to a simmer until the mixture thickens enough to coat the back of a spoon. Add Worcestershire sauce and return the sausage to the pan. Taste and adjust salt and pepper if needed.
TO SERVE
- Plate the mashed potatoes with the Brussels sprouts and sausage links. Blanket with a generous portion of gravy and garnish with scallion.