Welcome home! Winter is here and Christmas is quickly approaching! Join me in my quest to share my love of the lost art of cooking and preserving food history, posting recipes gleaned from years of teaching and experimenting on family and friends. My sense of humor may be a bit skewed, but no one should fear the kitchen! Take up your spatulas and frying pans! En gard! Bitte, all are welcome at my table.
Sunday, February 26, 2012
Bangers and Mash with onion gravy
Living up on the Prairies in Canada was an ethnic treat. One set of neighbors may be Sicilian, with their wonderful dishes, while across the street you probably had a Russian, Polish, Eastern European or British family. Growing up experiencing a wide variety of gastronomical experiences really tends to open up your eyes (and your taste buds) in the most wonderful way. Here is a great recipe for the British treat, "Bangers and Mash" which is one of the best-known foods where I grew up. Bangers? The sound of un-pricked sausages exploding! Mash? Mashed potatoes, of course! Note: the gravy will be thin but absolutely delicious! Also, finely chopped green onions may be boiled and mashed with the potatoes for a bit of color.
Bangers and Mash
4 links quality pork sausage or bratwurst
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
Traditional Onion Gravy
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine (most of the alcoholic content burns off while boiling)
Preheat oven to 200 degrees F (95 degrees C).
Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
Melt 1 tbsp butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown (for flavor), about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to half its volume, about 10 minutes. Season with salt and black pepper.
To serve: Place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over both.