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Irish Bangers and Green Pancakes



Category

Breakfast

Source

Recipe from Susan Nye's Around the Table

Link

http://www.susannye.wordpress.com

Description

Start your St. Patrick's Day with a homey taste of Ireland with a few of your favorite bangers. What’s a banger? Throughout Great Britain and Ireland, banger is slang for sausage. Bangers and mash (or sausages and mashed potatoes) are a favorite dinner in Ireland. Just add a few drops of green food coloring to the spuds as you mash them to get in the spirit.

Number of Servings

Serves 4

Ingredients

Olive oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 tsp. dried Italian herbs
Kosher salt and freshly ground pepper
2 c. frozen chopped spinach, defrosted, drained and squeezed dry
1 clove garlic
1 c. whole milk
1 large egg
1 c. flour
1 tsp. baking powder
2 c. grated cheddar cheese
1/4 c. grated parmesan cheese
Your family’s favorite sausages

Preparation - Directions

Preheat oven to 375 degrees.
Heat a little olive oil in a skillet. Add onion and carrot, sprinkle with the herbs, season with salt and pepper, and sauté until the onion is translucent. Add garlic and sauté 1-2 minutes more. Cool to room temperature.
Put sautéed vegetables, spinach, milk and egg in the blender, season with salt and pepper, cover and process on low speed. Stop and scrape down sides occasionally; continue processing until smooth.
Put flour and baking powder in a bowl and whisk to combine. Add cheeses and toss to combine. Add spinach mixture to the flour and cheeses and stir until well combined and smooth.
Meanwhile, put sausages in an ovenproof, nonstick skillet. If sausages are raw, add about 1/2 inch of water to the pan. Roast the sausages in a 375 degree oven until cooked or heated through and lightly browned. Raw sausages will take 30-45 minutes; precooked sausage , 10-15 minutes.
To cook the pancakes: Lightly coat a large nonstick griddle with olive oil and heat over medium-high. Use a 1/4 cup scoop or ladle to drop dollops of batter onto the skillet. Use a spatula to gently spread and flatten the batter.
Cook until the pancakes have set, about 4-5 minutes. The bottoms should be browned and crisp. Flip pancakes and cook for 3-4 minutes more. Transfer to a platter and cover loosely with foil to keep warm. Repeat with remaining batter, adding more oil to the skillet as needed.
Serve immediately and don’t forget the green mustard for the sausages. Add a drop of blue food coloring to your favorite yellow mustard.

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