Boxty bangers

Pan-fried mashed potato pancakes topped with sausages in a Guinness-infused gravy.

Ingredients

For boxty

• 8 Sausages
• 150g potatoes
• 150g mashed potatoes
• 90g plain flour
• 1tsp baking powder
• 150 ml milk
• 1 tbsp olive oil

For gravy

• 2 tbsp olive oil
• some red onions
• 2 tbsp plain flour
• 400ml Guinness
• 1 tbsp whole grain mustard
• 1 tbsp clear honey

Method

1. Preheat the oven to 200°C, fan 180°C, gas 6.
2. Start with the gravy. Heat the olive oil in a pan and fry the onions gently for 5-6 minutes, until soft. Sprinkle over the flour and cook for 2 minutes, then add the Guinness, a dollop of mustard and the honey. 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.
3. Put the sausages on the tray. Bake for 25 minutes, until cooked through.
4. 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.
5. 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. 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.
6. Serve the boxty with the sausages, gravy.