Best Cheddar Onion Bangers And Mash With Guinness Essence Recipes

Bangers and Mash image

Provided by Ina Garten

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Steps:

Preheat the oven to 425 degrees F.
Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.
Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

Guinness and Onion Soup with Irish Cheddar Crouton image

Provided by Michael Chiarello : Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

Steps:

Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Cheddar Onion Bangers and Mash with Guinness Essence image

Provided by Robert Irvine : Food Network

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 teaspoon grapeseed oil
2 pounds English or Irish sausage
24 ounces Guinness beer
1 medium onion, diced
6 large potatoes, peeled and cut into 1-inch chunks
1 large white onion, diced
1 cup shredded white Cheddar
4 tablespoons butter, cut into cubes
1/2 cup heavy cream
3 to 4 liters canola oil, as needed for deep-frying
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 white onion sliced thin

Steps:

For the bangers:
Heat grapeseed oil over medium-high heat in a saute pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes.;
For the mash:
Boil potatoes and onion until potatoes are tender and strain. Return to pot and stir in cheese, butter, and heavy cream. Mash by hand, then whip with an electric beater and keep warm.;
For the tobacco onions:
Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods.
Remove sausage to a utility platter and let rest. Strain braising liquid through a chinois and return to pan. Let reduce by two-thirds.
Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper. Dust onions with mixture and deep-fry until crispy. Drain on paper towels.
Slice sausage on the bias. Spoon some mashed potatoes in the center of serving plate. Top with sausage and tobacco onions. Serve with some braising liquid.