John’s Bangers & Mash

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.

For potatoes

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.


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