If Hubby and I were really committed to walking more, there’s an Irish Pub that’s just under 2 miles from our home. We’ve talked about taking a stroll, getting a bite to eat and then walking off the extra calories by walking home again.
Just one tiny problem. It’s the same problem I have with the Mexican Cantina that is even closer – I have a hard enough time walking while sober. Mexican food needs at lease one top-shelf margarita. And who can walk out of an Irish Pub without have at lease a pint?
When I’m truly in the mood for Irish Pub Grub, I’m better off making it at home. How authentic is it? I haven’t a clue. I can only compare my dishes with those served at our neighborhood pub since we’ve never actually been to Ireland. That’s okay, I enjoy what I’ve served up. We don’t have Irish Pub Grub at home nearly as often as I’d like, since I’m the only Bangers and Mash fan in the house. When it comes to Irish Burgers, Hubby is a hard pass on the Irish Cheddar (the only thing making it Irish in the first place), and none of us are Corned Beef and Cabbage eaters. We do like Bread Pudding soaked in an Irish Whiskey Sauce – does that count?
I made Bangers and Mash served alongside Bread Pudding for my entire extended family once. It was a lot of work for a bunch of people who picked at their food without really giving it a chance. That ended that. So once every couple of years is about average for an Irish Pub at home.
Enjoy – or don’t – I just know I will.
Irish Pub Bangers and Mash with Onion Soup Gravy
Onion Soup Gravy
4 tablespoons Butter, divided
3 tablespoons Flour
1-1/2 cups Beef Stock
Salt to taste
Black Pepper to taste
1 envelope dry Onion Soup Mix
Melt 3 tablespoons butter in a 12-inch non-stick skillet over medium heat. Once foaming, sprinkle flour over the butter. Lower heat, whisking constantly, create a light brown roux, cooking the flour mixture about 5 minutes or so.
Gradually whisk in the beef stock. Continue to cook, whisking, until the mixture begins to thicken. Season with salt, pepper and a splash of Worcestershire Sauce.
Empty the envelop of dry onion soup mix into the gravy. Reduce heat to low, simmer for about 6 minutes.
Remove from heat, whisk in remaining tablespoon of butter. Keep warm
Bangers and Mash
4 Russet Potatoes
4 medium Red Potatoes
Salt to taste
Black Pepper to taste
4 tablespoons Butter
1/4 cup Milk or as needed
4 Banger Sausages
Peel and cut Russet Potatoes into small chunks. Scrub and cut Red Potatoes into small chunks. Place potato chunks in a large saucepan with just enough water to cover the potatoes. Add some salt to the water. Bring to a boil; lower heat to medium and cook until fork tender, about 10 minutes.
Drain well. Return potatoes to saucepan and “dry” over low heat. Once potatoes are dry, add salt and pepper to taste, the butter and milk. With a hand-held mixer whip the potatoes until fluffy. If potatoes seem too dry, add more milk a little at a time until desired consistency is reached. Keep warm until ready to assemble.
While the potatoes boil and gravy simmers, grill bangers in a skillet over medium heat until cooked through and the skins have blistered, about 15 minutes or so, turning as needed for even browning. Keep warm until ready to assemble.
To assemble: Place a large scoop of mashed potatoes on a plate. Plate bangers along side the mash. Ladle gravy over everything. Serve with buttery corn and enjoy.
Hear the word of the LORD, O nations,
proclaim it on distant isles, and say:
He who scattered Israel, now gathers them together,
He guards them as a shepherd his flock.
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