Ingredients:

  • 500g Yukon Gold potatoes, peeled and cubed
  • 60g Salted Irish Butter
  • 60ml Heavy cream, warmed
  • 0.5 tsp Sea salt
  • 0.25 tsp Ground white pepper
  • 6 Full-sized Irish Pork Sausages
  • 1 tbsp Neutral oil
  • 1 Large yellow onion, sliced into thin half-moons
  • 150ml Guinness Stout
  • 250ml Rich beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Fresh thyme leaves
  • 1 tbsp Cornstarch
  • 1 tbsp Cold water

Instructions:

  1. Boil the potatoes. Place 500g Yukon Gold potatoes in a pot of cold salted water, bring to a boil, and cook 15 minutes until fork tender. Note: Starting with cold water ensures even cooking through the center.
  2. Mash and emulsify. Rice the potatoes into a bowl and stir in 60g Salted Irish Butter, 60ml warmed heavy cream, 0.5 tsp sea salt, and 0.25 tsp ground white pepper until silky and pale.
  3. Brown the sausages. Heat 1 tbsp neutral oil in a skillet and sear 6 Irish Pork Sausages for 8 minutes until the skins shatter and brown.
  4. Sauté the onions. Remove sausages, and in the same pan, cook 1 large yellow onion for 10 minutes until deep gold and translucent.
  5. Deglaze the pan. Pour in 150ml Guinness Stout and scrape the bottom of the pan until the liquid reduces by half.
  6. Simmer the gravy. Add 250ml beef bone broth, 1 tbsp Worcestershire sauce, and 1 tsp thyme, simmering for 5 minutes until fragrant and bubbling.
  7. Thicken the sauce. Whisk 1 tbsp cornstarch with 1 tbsp cold water, pour into the onions, and stir for 2 minutes until thick and glossy.
  8. Slice the bangers. Cut each sausage into 4 thick rounds to create 24 base pieces for your appetizers.
  9. Assemble the bites. Place a sausage round down, pipe a swirl of mash on top, and spoon a small amount of onion gravy over the peak.