Receta Bangers & Mash
Bangers & Mash
I had this dish on our most recent trip to Las Vegas and fell. in. love. While we were there, I was busy making lists of foods I wanted to try to recreate when I got home then lost. the. list. Eee gads, trauma for a food blogger as I’m sure you’ll agree.
Lucky for me I have one of those brains that scrolls things away then regurgitates info at the most inopportune moments-like the middle of the night, wow that drives me crazy, but that’s why I have a pad of paper on the night stand. So when I woke up the next day and my note pad read “bangr mas” it only took me a few moments to realize I needed to make. this. recipe. now.
At approximately 12:15 PM that day, my People magazine arrived and low and behold it had a recipe for Banger’s and Mash-a dream fulfilled! Now enough about me.. on to the recipe…
Banger's & Mash
Ingredients:
- 2 tablespoons olive oil-divided
- 12 link pork sausages, mild-I used Klement's
- 3 shallots-sliced
- 2 garlic cloves-minced
- 3 tablespoons flour
- 3 cups apple cider
- mashed potatoes
Directions:
Preheat oven to 350 degrees. Heat 1 tablespoon oil in a large oven-proof skillet over medium-high. Add the sausage and cook, turning occasionally, until browned. Poke holes in the skin so they don't pop. Transfer to a plate.
Add the remaining oil and the shallots to the pan. Reduce the heat to medium-low and cook the shallots, stirring often for a bout 3 minutes. Add the garlic and cook about 1 minute. Sprinkle with the flour and stir well. Stir in the cider and bring to a simmer. Add the links back in, cover and bake in the oven for 20 minutes. Uncover; bake until the gravy starts to thicken, about 5 minutes. To serve, spoon the sausage and gravy over the mashed potatoes.