A few days ago, I made Bangers and Mash for my daddie! It was his birthday dinner… since momma got shake and bake chicken and macaroni, dad got a low-class meat and potatoes dish.
Let me tell you, though… it tasted phenomenal. I will probably make a trip to Karns (for their sausage) every time I need sausage now.
Best. Sausage. Ever!
Anyway, the recipe is Claire Robinson’s, from 5 Ingredient Fix.
What you’ll need:
- 6 large thin-skinned potatoes, cut into large chunks
- 1/4 savoy cabbage, shredded (I just chopped my into small pieces)
- 6 large pork sausages (made sure you get good sausage!)
- 1 large purple or red onion, thinly sliced (next time I’ll use 2 large onions)
- 2 tablespoons Dijon mustard
- salt, water and pepper
What you’ll do:
- Put the potatoes in a large pot and cover with heavily salted water. Bring to a boil over medium heat. Reduce the heat and simmer until tender (approximately 20 minutes). Steam the cabbage in a steamer sitting over the potato pot. They should be ready at the same time.
- In a large pan, brown the sausage on all sides over medium-high heat. Remove the sausage to a plate once it has browned and add the onions to the pan. Season with salt and pepper. Cook the onions until caramelized. Add water, a teaspoon at a time, to deglaze the pan. Stir in the mustard with 3/4 cup water and return the sausage to the pan to finish cooking. Simmer until the sausage is cooked through and water has reduced to a glaze over the onions, 15 minutes. (I ended up covering it for a few minutes to speed the cooking process. I never want to undercook pork and the sausage did not dry out.)
- Drain the potatoes, leaving a little of the cooking water in the pot. Quickly mash the potatoes (with a masher or a mixer). Season with salt and pepper, to taste. Fold in the steamed cabbage and taste for seasonings, adjusting as necessary.
- Serve the sausage over or beside the mashed potatoes and cabbage. Enjoy.
(This makes EXCELLENT left overs.)
((I made beer bread muffins too. I followed the linked recipe but reduced the cooking time to 25 minutes, I believe.))