jueves, septiembre 26, 2013

Bangers and Mash [recipes]




So, there I was, wandering the internet the other day at work when this came up... oh.. damn!.. know what I did after work? went and bought some sausages that would be adequate for this application. And yesterday (as of this writing) I went into this dish... and the result is... soooo worthy of the cardiology department..

Ingredients

For the sausages/bangers


  • 4 Sausages, I used these
  • 1/4 lb bacon, about 3 strips, cut into 1/4" strips/squares
  • 1/2 onion sliced, white or yellow works
  • 1 elephant garlic clove, sliced (completely optional)
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp powdered Anaheim/Hatch pepper (for a bit of spicy kick)

For the mash


  • 3 medium sized potatoes, in ~1/3" cubes; I used 2 yukons and 1 red
  • enough water to cover
  • 1/2 tbsp parsley flakes
  • 2 tbsp butter
  • 1/2 cup milk
  • 1/2 tsp thyme
  • dash of powdered cumin
  • salt and pepper to taste

For the sauce


  • 1 tsp corn starch
  • 1 tbsp flour
  • 1 tbsp butter
  • 1/2 cup milk
  • 1 shot gin (or any other liquor.. this is what I had on hand)
  • water

Procedure

  • Start by heating a 10 ~ 12" skillet on low heat
  • Add the bacon strips
  • When it's fat starts to melt, add the onions and garlic
  • While this is going on, put the potatoes and parsley in a pot with enough salted water to cover and bring to a boil
  • When the onions in the skillet are somewhat transparent, push to the edges or one side and add the sausages, if you can, cover. Flip the sausages and move around the bacon-onion mixture about every 5 minutes until done, add the paprika and chile powder about half way.
  • When the potatoes have boiled remove most of the water and add the rest of the ingredients and mash away (I use a whisk, but you can use a masher or even a potato ricer if you're so inclined)
  • When the sausages et. al. are done, move to a plate.
  • Remove the skillet from the heat source and 
  • Deglaze the bottom of the skillet with gin/liquor and/or water
  • Make a slurry with the cornstarch and flour in some water and add to the deglazing skillet
  • Return the skillet to a low flame and whisk
  • Add oregano, salt and pepper to the sauce and let reduce (don't go overboard with the salt just yet)
  • When the sauce has reduced and reached it's desired consistency, adjust the salt and pepper
  • Now plate!
  • Serve some mashed potatoes at the bottom of a shallow bowl
  • Arrange the sausages on top
  • Sprinkle the bacony-oniony goodness
  • Add some sauce on top the shallow bowl helps if you really like your sauce, like I do