Crispy St. Patrick's Irish Sausages and Mashed Potatoes Cups
Enjoy bite-sized comfort food with a crispy outside and creamy inside, featuring Irish pork sausages nestled in fluffy mashed potatoes. Perfect for parties, St. Patrick’s Day, or weeknight meals.
Ingredients
Main Ingredients
- 8 Irish pork sausages (bangers), about 3 oz (85g) each Look for coarse-ground pork with natural casing.
- 4 large russet potatoes, peeled and chopped About 2 lbs / 900g; they crisp well in the muffin tin.
- 1 tablespoon vegetable oil For frying sausages.
- 4 tablespoons unsalted butter, softened Adds richness to the mash.
- 1/3 cup whole milk or cream Use dairy-free milk if needed.
- 1 teaspoon fresh thyme leaves, finely chopped Optional for added flavor.
- 1 teaspoon salt To taste.
- 1 teaspoon freshly ground black pepper To taste.
Optional Toppings
- Chopped fresh parsley or chives For garnish.
- Grated sharp cheddar cheese For topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a muffin tin with butter or oil.
- Heat vegetable oil in a frying pan over medium heat. Add sausages and cook for 10-12 minutes until browned. Let cool, then slice into coin-sized pieces.
- Place peeled and chopped potatoes in cold, salted water. Bring to a simmer and cook for 15-20 minutes until tender. Drain thoroughly.
- Return hot potatoes to the pot. Add butter, milk or cream, thyme, salt, and pepper. Mash until smooth.
Assembly
- Press a spoonful of mashed potatoes into each muffin cup, creating a thin layer on the bottom and up the sides.
- Fill the center with sliced sausages, compressing slightly.
- Top each cup with another spoonful of mashed potatoes and optionally sprinkle cheese on top.
Baking
- Bake for 15-20 minutes until the edges are golden and crispy.
- Let cool slightly before removing from the tin, then garnish with parsley or chives.
Notes
For best results, ensure potatoes are drained well to avoid excess moisture. You can assemble cups in advance and refrigerate for up to 24 hours before baking.