Oh how I love a good Irish Bangers and Mash! This playful spin on the original dish has transformed all those wonderful flavors of the emerald isle into a hearty irish stew. The roasted vegetables bring out so much wonderful depth while the Guinness makes it undoubtably Irish. Don't forget to cook up a loaf of Guinness and Honey Brown Irish Soda Bread to soak up all that flavor!
Prep: 25 mins
Cook: 50 mins
Yields: 6 Servings
3 slices bacon, large dice
6 Irish Bangers
1 Bag small one bite potatoes, halved
4 carrots, cut into 1" quarters
1 large yellow onion, large dice
1 head cabbage, stem removed cut into small wedges
6 cloves garlic, whole
2 cloves garlic, chopped
2 tablespoons olive oil
12 cups beef broth
1 cup Guinness
3 tablespoons brown, deli or course mustard
2 tablespoon Worcestershire sauce
1 teaspoon oregano
1 teaspoon thyme
salt & pepper to taste
Fresh parsley, chopped, for garnish
1Preheat the oven to 425. Grab two sheet pans and line them with foil or parchment.
2Add the beef broth to a dutch oven or stock pot and bring to a simmer over medium-low heat.
3Cut the small potatoes in half and dice the onion, bacon, carrots and cabbage.
4On each sheet pan place three bangers in the center of the pan and then arrange half the vegetables and bacon around the bangers placing the cabbage wedges last.
5Place 3 cloves of garlic on each pan and if you have fresh oregano and thyme you can place some sprigs around the pan as well.
6Season with salt and pepper. Roast in the preheated oven for 15 min or until the vegetables have begun to turn a nice golden brown. Be careful not to burn the edges of the cabbage too much.
7While the vegetables are roasting pour the Guinness into a pan over medium-high heat until it starts to bubble. Don't let it boil over. Add the mustard, worcestershire and chopped garlic and stir until combined. Let simmer for about 5 minutes.
8The vegetables will finish roasting before the bangers are finished cooking, when the vegetables are ready remove the pans from the oven.
9Remove the whole garlic and the herb sprig stems. Smash each potato lightly with a fork then transfer all the bangers to one pan and all the veggies to another. Turn the bangers over and place them back in the oven for another 10 minutes or until golden brown all over.
10Cut the cabbage wedges into thirds. When bangers are done remove them to a plate and let stand for 5 minutes then slice into 1/4 pieces.
11Add everything to the beef broth and stir to combine. Simmer over low heat with no lid for 20-30 minutes to meld all the flavors. Season to taste with salt, pepper and herbs.
Irish bangers can be tough to find. My favorite source for the delectable sausage is The Fresh Market. If you simply cannot find Irish Bangers in your area try a good bratwurst. Ultimately your looking for a good simple sausage that is only seasoned with salt and pepper but almost any sausage will still be good in this hearty stew.
Don’t worry – its not all about carrots! We like variety, and while this blog is not solely dedicated to one food group or food topic it is ABSOLUTELY all about fresh, wholesome cooking. It’s our promise never to let any artificial, highly processed or easy shortcut ingredients make their way into our words, stories or recipes. That Darn Carrot is dedicated to making cooking fun again and keep top of mind its importance to our everyday lives. It’s time to love food again without faking it!