Once staple dish in Ireland & England is Bangers and Mash.
In this Recipe ill be showing you how to create some Wild game Bangers (Bratwurst) delicious Guinness gravy and simple golden mash.
2 lbs Wild Pork 1 lbs Sheep (if no sheep you can add venison, elk, bison, moose)
1 cup Guinness
1 ½ teaspoon Black pepper
1 teaspoon smoked paprika
½ teaspoon nutmeg
1 tablespoon dried mustard
1 tablespoon crushed coriander
1 teaspoon ground sage
4 teaspoons salt
2 teaspoons white sugar
2 teaspoons onion powder
3 teaspoons garlic powder
Natural hog casings
Cut the pork and game meat into 2 inch cubes.
Grind through a 1/4 inch grinding plate.
In a mixing bowl beat eggs and beer together until blended.
Add dry ingredients.
In mixing bowl combine the ground meat and wet mixture until well incorporated.
Cover with plastic wrap and refrigerate 2 hours, up to 24. The longer the better.
At this point stuff into casings.
1 White onion sliced thinly
4 Tablespoons Butter
1 Sprig Fresh Rosemary
¼ Cup Flour
4 cups Guinness
1 teaspoon cracked pepper
In large skillet add butter and rosemary to medium heat.
When the rosemary and the butter have melted, add onions and cook until the onions are brown and caramelized, continually stir, between 10 and 15 minutes.
When onions are cooked sprinkle the flour over the onions and stir together,
cook for additional 1-2 minutes.
Add the Guinness into the onion mixture.
Stir and cook until the gravy thickens up.
When it’s thickened carefully remove the rosemary sprig, salt and pepper to taste.
If you want smoother gravy you can blend in food processor or blender
Cooking the Banger’s
In Stock pot bring to boil 5 cups of Guinness and 1 cup of water
Once at a boil add your banger’s
Boil for 10 minutes of until internal temps reach 170 degrees.
At this point you can brown the skin of your banger by either grilling for 4 minutes or adding them to a cast iron skillet on med for 4-5 minutes.
Plate your Golden Mash, top with Guinness gravy next add your Banger and Enjoy!