Clonakilty Sausages and Mash – Go To Town On Taste

Clonakilty Sausages and Mash – Go To Town On Taste

Serves: • Prep Time: 15 mins • Cook Time: 25 min

Pure Irish comfort. Creamy mash, rich gravy, sweet peas, and Clonakilty Ispíní Sausages – it doesn’t get better. This is the midweek or Sunday dinner that hits every note: hearty, homely and full of flavour. Sausages for dinner, done properly. 

Ingredients

For the sausages 

1 tsp olive oil 

6 Clonakilty Ispíní Sausages  

For the mash 

1kg floury potatoes (such as Rooster or Maris Piper), peeled and quartered 

100ml milk 

50g butter 

Salt and freshly ground black pepper 

For the gravy 

1 tbsp butter 

1 tbsp plain flour 

500ml beef stock 

Salt and pepper, to taste 

To serve 

200g frozen peas 

Method

  1. Heat the oil in a large frying pan on medium heat or preheat an air fryer at 180℃. Add the Clonakilty Ispíní Sausages and cook for 12-15 minutes, turning regularly, until golden brown and cooked through. Keep warm while you make the mash and gravy. 
  2. To make the mash, place the potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15-20 minutes, until tender when pierced with a knife. 
  3. Meanwhile, heat the milk and butter together in a small pan until the butter melts. 
  4. Drain the potatoes and mash until smooth. Pour in the warm milk mixture, season well with salt and pepper, and stir until creamy. 
  5. To prepare the gravy, melt the butter in a small saucepan. Stir in the flour and cook for one minute, then gradually pour in the beef stock and Worcestershire sauce, whisking to avoid lumps. Simmer for 8-10 minutes, until the gravy thickens and turns rich and glossy. Season to taste. 
  6. Cook the peas in boiling water for 3-4 minutes, then drain.