Cheddar Onion Bangers And Mash With Guinness Essence
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
48
Sourness
40
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tsp
Grapeseed Oil1 medium
Onion (diced)1 cup
White Cheddar (shredded)4 tbsps
Butter (cut into cubes)1 cup
Heavy Cream1 cup
All-Purpose Flour2 tbsps
Cornstarch1 tbsp
Garlic Powder1 tbsp
Paprika1 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Serve with some braising liquid
2
Spoon some mashed potatoes in the center of serving plate
3
Top with sausage and tobacco onions
4
Heat grapeseed oil over medium-high heat in a saute pan with a lid
5
Sear sausage on all sides
6
Add beer and onion to pan, turn heat down to low and braise until sausage is cooked through, about 50 minutes
7
; Boil potatoes and onion until potatoes are tender and strain
8
Return to pot and stir in cheese, butter, and heavy cream
9
Mash by hand, then whip with an electric beater and keep warm
10
; Heat deep-fryer to 375 degrees F or as directed by manufacturer for similar foods
11
Remove sausage to a utility platter and let rest
12
Strain braising liquid through a chinois and return to pan
13
Let reduce by two-thirds
14
Make the tobacco onions, by combining flour, cornstarch, garlic powder, paprika, salt and pepper
15
Dust onions with mixture and deep-fry until crispy
16
Drain on paper towels
17
Slice sausage on the bias