Description
Delightful crispy cups filled with savory Irish sausages and creamy mashed potatoes, perfect for festive occasions and gatherings.
Ingredients
Scale
- 8 Irish pork sausages (bangers), about 3 oz (85g) each
- 1 tablespoon vegetable oil (for frying)
- 4 large russet potatoes (about 2 lbs / 900g), peeled and chopped
- 4 tablespoons unsalted butter, softened
- 1/3 cup whole milk or cream (use dairy-free milk if needed)
- 1 teaspoon fresh thyme leaves, finely chopped (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley or chives (optional, for garnish)
- Grated sharp cheddar cheese (optional, for topping)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for that perfect crispy finish.
- Grease the Muffin Tin: Lightly grease your muffin tin with butter or oil to ensure your cups come out easily.
- Cook the Sausages: In a frying pan, heat the tablespoon of vegetable oil over medium heat. Add the sausages, cooking them until they’re beautifully browned and cooked through, about 10-12 minutes. Flip occasionally for even browning. Once done, let cool slightly and slice each sausage lengthwise into halves or thirds.
- Boil the Potatoes: In a large pot, cover the peeled and chopped potatoes with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Mash Until Smooth: While the potatoes are still hot, mash them with softened butter and milk, incorporating thyme, salt, and pepper until creamy and smooth.
- Shape the Potato Cups: Take a spoonful of creamy mashed potatoes and press it into each muffin cup, creating a thin, even layer on the bottom and sides.
- Fill with Sausage: Place a slice or two of the browned sausage inside each potato cup, pressing gently to fit snugly.
- Top it Off: Add another spoonful of mashed potatoes on top of the sausages for a lovely cap. Optionally, sprinkle grated cheddar cheese on top.
- Bake for Crispiness: Slide the muffin tin into the oven and bake for 15-20 minutes until the edges of the potato cups turn golden and crispy.
- Cool and Garnish: Allow the cups to cool slightly before removing them from the tin. Garnish with fresh parsley or chives.
Notes
This recipe is versatile; you can prepare the components separately. The potato cups can also be cooked in an air fryer for an even crispier texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg