Bangers ‘n’ Mash

14 03 2010

Our idea of a wild and crazy St. Patrick’s Day is to make our own homemade bangers ‘n’ mash. It’s really not that crazy.  Simple ingredients, simple preparation.

Get:

sausage (any kind–we used some pork sausage from Trader Joe’s)

potatoes (we got two bags of tiny potatoes. Tiny = 2 inches long)

1 onion

1/2 stick of butter

secret ingredient (Mushroom Ketchup)

First: Heat oven to 350. Put water in a pot to boil and heat some oil in a skillet. Brown the sausages and then remove from heat and butterfly

Second: Dump all of the tiny potatoes (or large potatoes that you have cut up) in the boiling water. Saute the onion in the pan that you browned the sausage in.  Then make a brown sauce* and add the sausages back in the pan.

*Matt made up the brown sauce himself using butter, cream, and our secret ingredient, the Mushroom Ketchup. I found this Mushroom Ketchup in a Waitrose on Gloucester Road two years ago in London. Sadly, the Mushroom Ketchup is almost gone so the brown sauce will have to be improvised once again. For those of you not lucky enough to have Mushroom Ketchup, you could find a recipe online or use a mix.

Third: After about 20 minutes, the potatoes should be soft. Add a few tablespoons of butter and some salt and pepper (to taste) and either mash with an old-fashioned masher or use an immersion blender.

Fourth: Pile all of the potatoes on top of the sausages in the skillet.** Put the skillet in the oven and bake for about 20 minutes or until the potatoes have browned on top.

**I failed to mention this before, but in order to use the skillet in the oven, the whole thing must be oven-safe. If you do not have an oven-safe skillet, move the sausages and brown sauce to a casserole dish, add the potatoes, and then bake.

The end product looks ugly but tastes delicious. So delicious that while I write this during a bout of insomnia at 4:30 in the morning, I am thinking about the leftovers in the fridge and how they would be perfect for breakfast. I think it really depends on the type of sausage you choose and how you make the brown sauce so this recipe might take a while to perfect.

Slainte!

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