I ate more sausages in Ireland than I should have…there is something very different about them. They are often served as a main course for dinner or lunch with mashed potatoes and gravy (see link below). They no longer allow the export of Irish sausages to the U.S., so you have to get them through one of the Irish food outlets. There are a couple of companies that make them in the U.S. (Donnelly’s, for example), and Gelson’s makes their own “bangers” style which are available in all their stores, but they are more like the larger English varieties. Anyway, have a look:
Posted by: marthabernie | November 25, 2016
Another Pat in me kitchen! Bangers and mash, shallot gravy
Posted in COOKING | Tags: bangers and mash, Cooking, gravy, mashed potatoes, sausagaes, shallot gravy
I can help with the recipe if you like!
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By: Mr Fitz on November 25, 2016
at 10:33 am
sure!
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By: marthabernie on November 25, 2016
at 11:10 am
Hmmm actually only some of it… They are Mr Fitz’s Irish Recipe sausages after all!
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By: Mr Fitz on November 25, 2016
at 10:34 am