Bangers and Mash
Adapted from Ina Garten’s recipe published at foodnetwork.com
- 2 pounds fresh sausage (approximately 6 – 8 large sausages)
- 2 pounds Yukon Gold potatoes, peeled and diced
- ½ stick unsalted butter, cut into small pieces
- 4 oz. sour cream
- ½ cup whole milk (or half-n-half if you’re willy nilly about dairy and whether or not your pants fit)
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain mustard
- 1 teaspoon dry mustard
- Freshly ground pepper
- Parsley, freshly-chopped, for garnish
- Preheat oven to 425F.
- Arrange the sausages on a sheet pan and bake in the oven for 18 – 20 minutes, until the sausages are cooked through.
- Place the diced potatoes in a saucepan with water and 1 tablespoon salt. The water should just cover the potatoes. Bring the water to a boil and then reduce to a simmer for 20 to 25 minutes, until the potatoes are tender when pierced with a fork.
- Drain the potatoes and return to the pot. Add the butter, sour cream, milk, Dijon mustard, whole-grain mustard, dry mustard, salt (just keep tasting and adding more as you mix), and the pepper.
- Beat the potatoes in the pan with a handheld mixer until smooth and creamy. You can also do this in a standing mixer; just be sure to scrape down the sides of the bowl from time to time.
- Serve heaping mounds of potatoes topped with sausages, which can be sliced diagonally (or left whole) and perched atop said potatoes in an artful, rustic manner.
- Garnish with parsley for color and maximum effect.
- Enjoy with a Guinness or glass of your favorite red wine; a Zinfandel or Syrah might work well here to compliment the heartiness of the bangers and heaviness of all that mash.
- 2 cups flour
- 1 cup salted butter (Kerrygold is the preferred choice here)
- 2/3 cup sugar
- ½ cup cornstarch
- 1 tsp. vanilla extract
- Sugar for sprinkling
- Beat butter and vanilla until combined with no lumps. Add the sugar and mix together until well-combined and smooth.
- Mix flours together and add to butter/sugar mixture. Mix until flour is fully incorporated.
- Dump mixture onto a floured work surface and knead for approximately 30 seconds until the dough forms into a smooth ball. Divide dough in half and set one portion aside.
- Lightly flour rolling pin and roll dough into ¼ inch thick round or square. You can either cut the cookies into shapes (clovers, hearts, etc.) or simply into rectangles or squares. Place the shapes onto a baking sheet lined with parchment paper and place into the refrigerator for at least one hour and up to 12 hours.
- Bake at 350F for 8 minutes. Remove from oven and sprinkle lightly with sugar. Return to the oven for 5-7 more minutes, until lightly brown around the edges. Remove the cookies from the oven, allow to cool for 5 minutes on the pan and transfer cookies to a cooling rack until they cool completely.
- Enjoy with a cup of Irish Breakfast tea while you knit yourself a pair of socks and re-read the Outlander series, which we realize is Scottish. We take any opportunity, however, to spend time with Jamie Frasier.