Bangers and Mash
I just got back from vacation where I picked up a few fun recipe ideas. Bangers and Mash is perfect, as the weather has finally turned cold in New York. A rude awakening when I got off the plane.
8 Plump Sausages about 1 LB.
Cook in frying pan and set aside.
Mashed Potatoes
4 large Russet Potatoes (peeled and quarter)
1 Cup of Milk (Might not need all)
2 Tablespoons of Butter
Boil Potatoes until cooked all the way through and drain water. In a separate saucepan simmer milk and butter and add a little at a time to the potatoes and with a mixer mix potatoes until smooth. Keep adding milk mixture until smooth add salt and pepper to taste.
Gravy
1 Tablespoon of Olive Oil
2 Large Leeks (Sliced Thinly)
1 Tablespoon of flour
1 Teaspoon of Dijon Mustard
½ Cup of White Wine
½ Cup of Chicken or Beef Stalk
Salt and Pepper to Taste
Optional
Chopped Chives
Heat oil in a frying and sauté Leeks until nicely browned. Stir in the flour (quickly so it does not lump- if lumpy just continue to whisk it) add mustard, wine and finally a few seconds later the stock and let thicken.
Place Mash on a plate topped with Sausages and top with Gravy. Sprinkle with chopped chives. Good Warm Comfort Food!
Posted on: January 21st, 2007