Irish Bangers w/ White Bean Puree
This is my version using pureed white beans in place of mashed potatoes.
Ingredients
Bangers
- 5 lbs Sausage (sweet Italian sausage, English sausage or German bratwurst are all great)
- 1 can Beer
- ¼ cup Olive Oil
- 1 Minced or Grated Onion
- 2 tbsp Sugar
- 1 clove Minced Garlic
- ½ tsp Crushed Black Pepper
White Bean Puree
- 3 tbsp Olive Oil
- 1 Finely Diced Onion
- 1 tbsp Dry Mustard
- 1 can Cannellini Beans (drained)
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions
Bangers
- Marinate your favorite sausage overnight or at least 3 hours in Beer, Olive Oil, Onion, Sugar, Garlic and Black Pepper.
- Place sausages on a parchment lined sheet pan and roast in a 400℉ oven for approximately 30 minutes or until fully cooked and browned. Or pan fry in hot skillet turning often until browned all around and fully cooked.
White Bean Puree
- Sauté Olive Oil, Onion and Mustard. When onions are soft add Cannellini Beans, Salt, Black Pepper and Garlic Powder.
- When beans are heated through puree ½ of the mixture and reserve the other half for serving.
- Place a large spoonful of bean puree in center of plate and place 2 sausages on top and add more white beans. Serve with a crusty peasant bread.
