1. Start with the gravy. Heat the olive oil in a pan and fry the onions and mushrooms gently for 5-6 minutes, until soft. Sprinkle over the flour and cook for 2 minutes, then add the Guinness, a dollop of mustard for kick and the honey for sweetness. Bring to a simmer and continue to cook for 10-12 minutes, until the gravy has thickened. Set aside until you're ready to use.
Boxty bangers
Ingredients
4
servings
-
- 8
-
For the Boxty
- 150 g
- 150 g
- 90 g
- 0,75 tsp
- 150 ml
- 1 tbsp
-
For the sausage and Guinness gravy
- 2 tbsp
- 2
- 250 g
- 2 tbsp
- 400 ml
- 1 tbsp
- 1 tbsp
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Preparation
2. Preheat the oven to 200°C, fan 180°C, gas 6. Grease a baking tray and put the sausages on the tray. Bake for 25 minutes, until cooked through.
3. Meanwhile, for the boxty, squeeze the raw potato to drain out as much moisture as you can, then put in a bowl with the mashed potato. Fork together then add the flour and baking powder and stir to combine. Add the milk and continue to mix until you have a smooth batter. Season well with black pepper.
4. Heat the oil in a large non-stick frying pan until just spitting. Spoon in around a quarter of the boxty mixture, and shape like a pancake. Repeat until you have four pancakes. If your pan isn't large enough for all four, you can do this in batches. Cook over a gentle heat for 4-5 minutes until the underside is golden brown, then flip and continue to cook for another 5 minutes, until the potato is cooked through. Reheat the gravy.
5. Serve the boxty with the sausages, gravy and some steamed savoy cabbage for colour on the side.
