This was so delicious. We’ve been meaning to make these British-style bangers we got at the Farmer’s Market for awhile now, and John took on the task. He really stepped things up – I wolfed down two servings immediately.
For the bangers
About 1 tbsp oil
1 small onion, diced
4 banger-style sausages
1/2 bottle dark beer
1 cup beef broth or stock
1 tbsp coarse brown mustard
Heat oil in pan. Poke bangers with a fork. Brown bangers in pan – when browned, remove from pan.
Add 1 small diced onion to pan. When onions are soft, add beer, broth and mustard – stir together.
Add bangers back to pan. Cook 10-20 minutes until cooked through. Serve bangers and sauce over potatoes, with a little mustard on the size if desired.
3 russet potatoes
salt and pepper to taste
about a tbsp of butter
2+ tbsp coarse brown mustard
milk or cream to desired consistency
sour cream to desired consistency
Cook potatoes and drain. Mash, adding ingredients to reach desired consistency.