Friday, August 6, 2010

New School Bangers and Mash

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This is my take on an old classic, plus its what I had in the kitchen/fridge. For those who do not know, bangers and mash is the famous Irish Pub combination of sausages and mashed potatoes. It goes great with a cold pint of your favorite ale, trust me.

For my version I started with Hot Italian Style Chicken Sausages. I seared them on all sides over medium heat, once browned I turned the pan to low and let them slow cook all the way through. This technique will give you good color and crispy casing on the outside and juicy tender sausage on the inside.

My mashed potatoes were a mix of sweet potatoes and purple Peruvian potatoes. I started them in cold water and then put them over high heat until fork tender. I added butter, brown sugar, lemon juice, a splash of orange juice, coriander, nutmeg, salt and pepper then mashed it all together. I have never made this before, but it is what I had for potatoes and it worked out very well with the hot sausage.

I added some sautéed spinach to the dish for color, taste, health and the fact that my big bag of spinach needed to be eaten asap. I sautéed some chopped vidallia onion in butter and olive oil over medium heat until tender. I then added the spinach, salt and pepper and tossed for about 4 minutes.

I plated it up all together and made this unique dish. My great grandmother is Irish, she probably would not approve of what I have done to this classic but thats OK, it was delicious.

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