YORK, Pa. — Olivia's invites you to jig your way to St. Patrick's Day with Irish-inspired dishes.
Bangers and Champ topped with Onion Gravy made from scratch and served with Minty Peas will transport you to a pub in Ireland's countryside. Guinness beer is featured throughout the recipes to ramp up the Irish influence.
Sausage
Ingredients
2 pounds, ground pork sausage
1 pound, ground beef
1/2 can, Guinness beer
2 tablespoons, scallions, diced
1 cup, seasoned bread crumbs
1 teaspoon, sea salt
1 teaspoon, black pepper
2 tablespoons, fresh chopped parsley
2 tablespoons, fresh chopped mint
1/2 teaspoon, allspice
Onion Gravy
Ingredients
1/2 cup, carrots, diced
1/2 cup, celery, diced
1/2 cup, leeks, chopped
2 yellow onions, julienned
1/2 cup, scallions, finely chopped
1 pound, ground beef
1 teaspoon, thyme
1 teaspoon, black pepper
2 shots (4 ounces), Jameson
2 teaspoons, garlic butter
2 tablespoons, flour
1 cup, beef stock
1 cup, Guinness beer
2 bay leaves
1/2 teaspoon, white pepper
1/2 teaspoon, Kitchen Bouquet
Directions
Mix all of the Sausage ingredients together and form into three- to four-ounce links. Place them in a pan on medium heat, browning all sides. Cook the sausages until their internal temperature reaches 155 degrees Fahrenheit. Remove the bangers from the pan and set aside. Deglaze the pan with the Guinness, using that same pan for the onion gravy. Add the butter, onions, celery, scallions, leeks, ground beef, salt, white pepper, black pepper, thyme and bay leaves. Cook the gravy until the beef is browned. Whisk in the flour, and cook for approximately one to two minutes. Add the Guinness and beef stock and bring the gravy to a boil. Cook it until thickened.
Minty Peas
Ingredients
1 pound, fresh or frozen peas, thawed
2 tablespoons, garlic butter
3 tablespoons, freshly chopped mint
Pinch, sea salt
Pinch, black pepper
Directions
In a sauce pan, melt the garlic butter. Toss in the peas. Season everything with salt and pepper. As soon as the peas are warmed through, toss in the mint.
