Monday, April 20, 2009

Irish Bangers

So, when Sean and I were recently in Ireland, we had a lot of Irish bangers (sausage). Bangers are SO much better than any sausage I have ever had here in the states. Thankfully, there are Irish grocers in the Boston area, so we have been able to get them since we have been back. If you can find them, you should definitely try them.

A couple of years ago, Sean and I had a fantastic banger appetizer at an Irish pub in Florida, and we have craved it ever since. I happened to get Sean an Irish cookbook, and we stumbled upon the exact recipe in the book. We were so excited and couldn't wait to try it out. Sean made them while my brother, Ryan, and his girlfriend, Jamie, were here. They were a hit!

When we had these in FL, my favorite part was the was so creative! I need to make one of those serving pieces. I will add that to the project list.

Here is the recipe if you are interested:

Beer Battered Cocktail Sausages with Mustard Mayonnaise
from: Full On Irish by Kevin Dundon

sunflower oil, for deep frying (we used peanut oil instead)
1 lb cocktail sausages, skinned (we used Irish Bangers)

For the Beer Batter:
1 3/4 cups plain flour, plus extra for dusting
1/2 cup cornflower
1/2 cup lager
1 1/4 tablespoons wholegrain mustard

For the Mustard Mayo:
10 tablespoons mayo
7 1/2 tablespoons wholegrain mustard
juice of 1/2 lime
salt & freshly ground black pepper

Heat oil in a deep-fat fryer to 350 degrees.

To make the beer batter: Sift the flower and cornflour into a bowl. Make a well in the centre and add the lager and mustard. Whisk the liquid ingredients together and then gradually whisk into the four mixture until you have achieved a smooth batter. Season to taste.

Dust the cocktail sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes or until cooked through and golden brown. You may have to do this in batches, depending on the size of your fryer.

To make the mustard mayonnaise: place the mayo in a bowl with the mustard and lime juice. Season to taste and mix until well combined.

To serve, drain the beer battered cocktail sausages well on paper towel and stick onto forks or cocktail sticks. Arrange on serving plates with small bowls of the mustard mayo on the side for dipping.

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