What a fun way to serve bangers for an easy lunch!
I love to have bangers and mash and have a recipe posted for that (Beer Bangers and Mash), but it is fun sometimes to think outside of the box and take this cute little sausages and dress them up on a bun like a hot dog. Not just a typical hot dog though! This one I put together with sauteed cabbage and onion, Irish cheddar cheese and a deliciously zippy sauce for the top.
It will make your eyes sparkle green!
Great with an potato side dish (Twice Cooked irish Cheddar Potatoes, anyone?) or chips with malt vinegar, and maybe even a Black & Tan or a Blacksmith to give your St. Patrick’s Day a *little* kick, these are a sure pub food celebration.
I hope you enjoy!
Irish Banger Dogs
by Sue Lau | Palatable Pastime
Irish Banger Dogs
- 1/2 pound Irish banger sausages
- 2 ounces Irish cheddar cheese, shredded
- 2 tablespoons butter
- 1 onion, sliced
- 1-1/2 cups shredded cabbage
- 1/4 cup Irish lager beer (such as Rogue or Harp)
- salt and black pepper
- 4 hot dog potato buns, toasted
Creamy Horseradish Sauce:
- 1/4 cup sour cream
- 1 tablespoon dried chives
- 1 tablespoon prepared horseradish
- 2 teaspoons coarse grain Dijon mustard
- salt and pepper
- In a large nonstick skillet with a small amount of butter or oil, cook bangers on all sides until cooked through, then set aside and keep warm.
- Melt butter in the same skillet and add onions, and cook until they begin to brown, then add cabbage and continue to stir until they wilt; then add lager beer and salt and pepper and cook until tender.
- Whisk together ingredients for sauce; toast hot dog buns.
- Place some cheese in the bottom of the bun and place 1/4 of the bangers on top (mine were really small this time so I used two); I microwaved mine for about 15 seconds on high to soften the cheese.
- Top bangers with some of the sauteed veggies and spoon some of the sauce over the top; sprinkle with a few extra chives if desired.
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