COOK IT.
In a flat-bottomed saucepan, fry the diced onion in butter and oil until golden and cooked through. When almost fully cooked, add the garlic, cooking for another 30 seconds to a minute. Then, dust with the flour, cooking until the flour smell is gone, replaced with an onion-y and nutty scent. Then slowly add the stock, stirring in a little at a time until the perfect gravy consistency is reached. Season to taste with salt and pepper. If the gravy is too thin, simmer until thicker. If it’s too thick, add more stock. Keep warm until you are ready to serve.
Prepare your grill by replacing cooking grids with your full-sized stainless steel griddle, or replacing half of the grids with a cast iron griddle. Preheat your grill or griddle, preparing to use direct heat. Turn on every burner to medium-low, and one burner to its minimum setting.
Wash and peel your potatoes. Chop half of them into 1-inch (2.5cm) chunks. Bring a pot of water to the boil and cook the chopped potatoes until soft.
Drain and mash, allowing the mixture to cool. Unless you already have 1 lb. (454g) of mashed potatoes.
In a bowl, combine the flour, baking soda, salt, and pepper. Separately, beat the egg, and measure out the buttermilk. Grate the other half of the potatoes using the coarse setting on a box grater. In a sieve, using paper towel or a tea towel, squeeze as much water as you can from the grated potatoes.
In a large bowl, combine the two kinds of potatoes. Then pour over the flour mixture, combining thoroughly. Finally, add the green onions, egg, and some of the buttermilk, mixing and adding buttermilk as needed until you finally have a pancake batter-like consistency.
Bring your batter and sausages out to the grill or griddle. Melt the butter and add oil. Put down the sausages, then dollop heaping ¼-cup scoops of batter onto the griddle. Flatten the batter into ½-inch (1.25 cm) thick patties and cook them for 4 to 6 minutes until golden brown on the bottom before flipping and cooking another 4 to 6 minutes.
Once the boxty are cooked on both sides, move them to the burner that is set to low to stay warm/finish cooking. Cook the sausages on all sides until golden, and they reach 165°F (74°C) in the middle.
Plate a pile of boxty and add the sausages, then pour over the onion gravy or put it in a dish for dipping. You can also top the boxty with sour cream and extra green onion.
Pair this delicious meal with a good Irish stout like Guinness, which will cut through the fat and balance the salty flavors, while an Irish Red Ale will provide a malty and smooth taste that complements the caramelized crust on both the bangers and the potatoes. If you prefer wine, a Côtes du Rhône is the perfect rustic choice to pair with this meal and will truly enhance the meal with the onion gravy. For whites, try a Chenin Blanc, its high acid will cut the fat while complementing the gravy as well.
PRO TIPS :
You do not have to use mashed potatoes at all. You can grate all of the potatoes. You will have to remove the water from them in batches and may need extra egg or flour to ensure the batter comes together. If you are using leftover mashed potatoes, reduce the fresh potatoes by half. If you are using leftover mashed potatoes, add the buttermilk a little at a time to achieve the pancake batter consistency you desire. Leave grating the potatoes as long as possible to avoid them oxidizing (turning black)
This is the kind of meal that sticks with you in the best way. Crispy potato boxty, juicy sausages, and deep, flavorful onion gravy make a plate that’s hearty, comforting, and downright satisfying. Whether you’re clearing out the fridge or cooking from scratch, this recipe proves that simple ingredients can deliver big flavor. Pour a cold beer, grab a fork, and dig into a dish that feels like pure comfort from the first bite to the last. How do you celebrate St. Patrick’s Day using your Napoleon BBQ? Share your Irish-inspired recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!