Wednesday, April 1, 2015

Bangers and Mashed

Photo courtesy of the Cooking Corner.

     I've only tried a few Irish dishes, but one that I really like is called bangers and mashed. In simple terms it's a sausage served on mashed potatoes topped with gravy. I guess that sausage links are called bangers across ocean, much like they call French fries chips.
     The sausage is flavored, not just plain old breakfast links, so that a brat or kielbasa would work, too. The trick is that after browning for a bit, the sausage simmers in a onion gravy and I've learned over the years that gravy makes everything better (or hides mistakes well).

Bangers and Mashed
6-8 sausage links in casings
2 T. butter
1 large onion
1 beer
1 T. flour
2 T. Worcestershire sauce
1/2 - 1 cup chicken broth
salt and pepper

Heat 1 T. butter in large skillet. Add sausage and brown on all sides, 1-2 minutes. Add onion and cook 10 minutes, stirring often. Slowly pour in beer and simmer 10-12 minutes.

Remove meat and set aside. In small bowl mix 1 T. flour and 1 T. melted butter. Pour into skillet and stir to combine. Mixture will be thick. Add Worcestershire sauce and slowly stir in broth.

Sprinkle with salt and pepper and return meat to onion gravy. Serve over mashed potatoes.


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