I enjoy cooking and eating foods from other countries and cuisines. Many times, I will need to substitute for a particular ingredient because of its lack of availability in my stores. When I can get access to the real thing, it is a glorious and tasty dish.
SOFTWARE
For the bangers:
· 16 oz. authentic bangers from the United Kingdom
For the garlic mashed potatoes:
· 2 Russet potatoes, medium, peeled, diced
· 4 T. butter
· 1 T. garlic, minced
· Up to 1/4 c milk
For the onion gravy:
· 3 T. butter
· 1 small yellow onion, thinly sliced
· 3 T. flour
· 1 c. beef broth
METHOD
1. Heat oven to 350 degrees.
2. In a medium skillet over medium heat, cook the bangers for about 3 minutes, turning frequently. We’re just trying to give them some color.
3. Place the bangers on a baking sheet and bake for 25 minutes.
4. While that’s going on: In a pot, place the diced potatoes. Fill the pot with cold water until covering the potatoes by about 1 inch.
5. Place the pot over high heat and cover. Uncover the pot once the water starts boiling.Cook until the potatoes are fork soft, about 20 minutes.
6. While that’s going on: In a medium skillet over medium heat, melt the butter for the gravy. Add the sliced onions and saute for about 5 minutes or until the onions are soft.
7. Sprinkle flour over the onions and butter, stirring until well mixed.
8. Slowly and carefully, add the beef broth, stirring constantly until the gravy begins to thicken. Remove from heat immediately.
9. Back to the potatoes: Once they are done, drain the water and move the potatoes to a large bowl. Add the butter and mash everything together. Add enough milk to reach the consistency you like, then stir in the garlic.
10. To serve: A portion of the mashed potatoes goes first, serving as the base. Top with the onion gravy, and place some bangers on top of that.
11. Enjoy!
VARIANTS
If you can’t get authentic bangers, other types of sausage will do. A German-like variant changes out the onion gravy for sauerkraut and the bangers for kielbasa.
