Irish Bangers and Mash with Guinness Onion Gravy: Pressure Cooker Delight
This classic Irish dish brings together juicy sausages and creamy mash with a rich Guinness onion gravy, perfect for a hearty meal in no time with the help of a pressure cooker.
Ingredients
Ingredients
- 1 lb Parsnips about 4 medium ones, peeled and chopped to match potatoes
- 1 lb Russet Potatoes usually 2 big ones, chopped evenly with parsnips for even cooking
- 4 cloves Garlic smashed real good to bring out that punchy flavor in the mash
- 4 cups Chicken stock your cooking base for parsnips and potatoes to get tender fast
- Kosher salt for seasoning
- ¾ cup Creme’ fraiche adds creamy tang to your mash, making it silky smooth
- ¾ cup Grated Irish aged cheddar cheese dives into the mash for that sharp cheesy note
- 4 Irish Banger sausages or fresh pork sausages like bratwurst, rich and juicy for the main star
- 3 tablespoons Butter to sauté the onion golden and sweet
- 1 Large yellow onion diced slow caramelized for sweet depth
- 2 tablespoons Light brown sugar helps bring out the natural onion sweetness
- 2 tablespoons All-purpose flour thickens the gravy real nice
- ¼ teaspoon English mustard powder adds a gentle kick behind the scenes
- 1 cup Guinness the soul of the gravy, dark and bold
- 1 cup Beef broth blends with beer for full rich broth depth
- 1 teaspoon Worcestershire sauce for that subtle savory boost
- Salt and pepper to taste
Instructions
Instructions
- First, peel and chop your parsnips and russet potatoes into equal-sized pieces. Make sure they’re about the same so the mash comes out nice and even.
- Pour your chicken stock into the pressure cooker pot and bring it up to a boil. When it’s hot, drop your chopped veggies in. Close the lid and get ready for that pressure build.
- Lock the lid, set your valve, and let the cooker thicken the steam cues. It usually takes about 8 minutes at high pressure for the veggies to go soft and tender.
- After cooking, carefully release the pressure and open the lid. Drain the parsnips and potatoes, then return them to the pot warm and waiting for mash time.
- Add your garlic, butter, kosher salt, creme’ fraiche, and that grated Irish aged cheddar cheese. Then mash with love until smooth and creamy — you want it real cozy texture.
Notes
Quick and efficient cooking with a pressure cooker brings out the best flavors in this traditional dish.