Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

This simple dish pairs crispy browned Irish sausages with creamy mashed potato cups. It makes a tasty St. Patrick’s treat that looks nice on a plate and is easy to make at home. If you like crispy potato cups, try this crispy baked potato skins recipe for another idea.

why make this recipe

You get a warm, filling dish with two classic flavors: sausage and mashed potato. It is fun to eat, good for a party, and easy to prepare. The potato cups get crispy on the edges and hold the sausage well.

how to make Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

Start by cooking the sausages and potatoes. Mash the potatoes until smooth, press a layer into muffin cups, add sausage, top with more mash, and bake until the edges are golden. The steps below give each part in order.

Ingredients :

• 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)

Directions :

1. Preheat your oven to 400°F (200°C). Grease your muffin tin lightly with butter or oil to prevent sticking.
2. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the sausages and cook until browned and cooked through, about 10-12 minutes, turning occasionally. Let cool slightly, then slice lengthwise into halves or thirds.
3. Place peeled and chopped potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
4. While still hot, mash potatoes with butter, milk, thyme, salt, and pepper until creamy and smooth but not runny. Adjust seasoning to taste.
5. Take a spoonful of mashed potatoes and press it into each muffin cup, forming a thin, even layer on the bottom and sides to create a cup.
6. Place a slice or two of browned sausage inside each potato cup, pressing gently to fit snugly.
7. Add another spoonful of mashed potatoes on top, smoothing it out. Optionally, sprinkle grated cheddar cheese on top.
8. Bake in the oven for 15-20 minutes, or until the edges of the potato cups turn golden and crispy.
9. Let the cups cool slightly before removing from the tin. Garnish with fresh parsley or chives if desired.

how to serve Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

Serve warm on a platter. You can add mustard, brown sauce, or a small gravy boat on the side. These cups work as a main dish with a green salad or as a finger food at a party.

how to store Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

Cool the cups to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes to keep the edges crispy. Do not leave at room temperature more than two hours.

tips to make Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

• Dry the potatoes well after draining so the mash is not watery.
• Make the mash a bit thicker than usual so the cups hold their shape.
• Press the potato layer firmly into the muffin tin for a solid cup.
• Brown the sausages well for extra flavor and crisp edges.
• If you like extra crisp, place the muffin tin under the broiler for 1-2 minutes at the end, watching closely.

variation (if any)

• Add cooked bacon bits inside the cup with the sausage for more smoky flavor.
• Mix in cooked onions or mushrooms with the sausage for a fuller filling.
• Use mashed sweet potato for a different taste and color.
• Top with different cheeses like mozzarella or pepper jack for change.

FAQs

Q: Can I make these ahead of time?
A: Yes. You can assemble them, cover, and refrigerate up to one day before baking. Bake them when you are ready to serve.

Q: Can I freeze the cups?
A: Yes. Freeze cooled cups in a single layer, then transfer to a bag. Reheat from frozen in a 375°F (190°C) oven for about 20-25 minutes.

Q: Can I use other sausages?
A: Yes. Use any cooked sausage you like. Adjust cooking time if raw sausages are larger or need longer to cook.

Q: How do I keep the bottoms from sticking?
A: Grease the muffin tin well and press the potato tightly against the pan. You can also use nonstick spray or liners.

Q: Can I make them smaller as appetizers?
A: Yes. Use a mini muffin tin and cut the sausage into smaller pieces. Reduce bake time to 10-12 minutes.

Crispy St. Patrick’s Irish Sausages and Mashed Potatoes Cups

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish
• Diet: Omnivore

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Description

A warm, filling dish that pairs crispy Irish sausages with creamy mashed potato cups, perfect for St. Patrick’s Day celebrations.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Preheat your oven to 400°F (200°C). Grease your muffin tin lightly with butter or oil to prevent sticking.
2. Heat 1 tablespoon of vegetable oil in a frying pan over medium heat. Add the sausages and cook until browned and cooked through, about 10-12 minutes, turning occasionally. Let cool slightly, then slice lengthwise into halves or thirds.
3. Place peeled and chopped potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.
4. While still hot, mash potatoes with butter, milk, thyme, salt, and pepper until creamy and smooth but not runny. Adjust seasoning to taste.
5. Take a spoonful of mashed potatoes and press it into each muffin cup, forming a thin, even layer on the bottom and sides.
6. Place a slice or two of browned sausage inside each potato cup, pressing gently to fit snugly.
7. Add another spoonful of mashed potatoes on top, smoothing it out. Optionally, sprinkle grated cheddar cheese on top.
8. Bake in the oven for 15-20 minutes, or until the edges of the potato cups turn golden and crispy.
9. Let the cups cool slightly before removing from the tin. Garnish with fresh parsley or chives if desired.

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Notes

Cool the cups to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10-12 minutes to keep edges crispy.

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Nutrition

• Serving Size: 1 cup
• Calories: 450
• Sugar: 4g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 50mg