Bangers and Mash

i hope i still have a couple of people reading on after that title. truth be told, i have never really been dying to make bangers and mash. i wasn't really even planning on posting this. but after one bite, and rave reviews, i had to share it with you.

ireland isn't exactly known for its cuisine like italy, france, greece, or spain. however, i think we can find a couple of gems. (did you read about my irish car bomb cupcakes? those are definitely a keeper although i doubt they actually originated in ireland.) after last night, i am adding bangers and mash to my dinner rotation. they were delicious! choosing the right sausage is probably half the battle. there were so many options at wegmans. i knew i didn't want to go the italian route and i didn't want breakfast sausage so when i saw "wine and cheese" sausage, i knew i had found a winner. they may not be the most irish of sausages out there but they sounded good! the onions and chicken stack made a wonderful gravy and i served the sausages on top of the reduced onions on top of the mashed potatoes. a tasty side of green beans with red wine vinegar made for a perfect meal!

i highly recommend you try this. it's a perfect season transition meal. hearty and warming and best shared with family or friends!

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Bangers and Mash
serves 4

mash:
1 1/4 lbs potatoes
1 tbs butter
2 tbs creme fraiche
1 tsp dijon mustard
1 tbs whole milk
1/2 tsp kosher salt
1/4 tsp freshly ground pepper

bangers:
1/2 lb pork sausage (i used wegmans wine and cheese sausage)
1 large onion, thinly sliced
1 tbs whole wheat flour
1 cup low sodium chicken stock
salt and pepper to taste

peel potatoes and cut into chunks. place in a large pot and cover with cold water. bring to a boil and boil, uncovered until tender. drain and mash together with butter, creme fraiche, dijon, milk, salt, and pepper. cover to keep warm.

in a large skillet over medium heat, brown sausage on all sides in olive oil. remove from pan and set aside. add onions to hot pan and saute until brown and tender. add flour and stir well to coat onions. pour in chicken stock and stir well. add sausage back into pan and let simmer, covered on low for 10-15 minutes. be sure to turn sausage and stir every 5 minutes to ensure even cooking.

to serve, spoon onions over mash and place sausage on top.