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Friday, March 16, 2012

Bangers & Mash

Once a year I get to tap back in to my Irish roots and set forth on an evening of what will probably summarize itself as binge drinking. Just kidding (mostly), what I really try and do is cook something that is classified as an Irish dish. I must say, to an everyday girl, a lot of the typical Irish food is not what I would call visually appealing. But to be clear, look is only half the battle in cooking, majority rule is the taste. And the taste is good, very good. 
Bangers & Mash: (Serves 4)

8 oz. Chicken stock
1 oz. Irish Whiskey (local favorite-2 Gingers
8 Links of Sausage; beef, pork, or chicken-I used Billinski's Apple & Chardonnay sausage
2 lbs. Yukon Gold potatoes
1 Large white onion, sliced  
1 Tbsp. olive oil 
2 Tbsp. flour 
1-2 Tbsp. dijon or stone ground mustard. You might want to adjust the quantity based 
       on the strength of your mustard and your personal taste. 
1/4 c. Heavy cream
1/4 c. Sour cream 
 3 Tbsp. butter 
 Salt and Pepper to taste 

1) Peel and chop your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover 
    with cold water. Bring the potatoes to a boil, add a little salt (1/2 tsp.), and let simmer for 
    20 minutes or until tender. 
2) Give your sausages a couple pricks with a fork on either side. Heat a large skillet over medium
    high heat. Add the oil to the pan, then your sausages, and cook on all sides until browned. 
    Remove the sausages and set aside. 
3) With the pan still on the heat, add in your sliced onions and sauté for about 5 minutes or until
    the onions become soft. Add the flour and stir until well incorporated.  
4) Add the chicken stock, whiskey, and cider to the pan with the onions and bring to a boil. 
    Reduce to a simmer and then add back in the sausages. Simmer for about 15-20 or until the 
    liquid has reduced into a nice gravy-like sauce.
5) When your potatoes are done; drain, return to pot and add: cream, sour cream, butter, mustard, 
    and salt and freshly ground pepper to taste. 
6) Serve bangers whole or cut over a mound of potatoes and with plenty of onion gravy. Make
    sure to have your glass of cider and shot of Irish whiskey on the side. 

 If you're lucky enough to get your hands on some Stagger Lee to make this, you'd better buy whatever they have because you're going to love this cider. It's aged in Rye Whiskey barrels and it's unbelievably good. If you can't find it, feel free to substitute just about any other Crispin Cider, it should turn out delicious no matter what.  Eat up, drink up, and have a safe and happy St. Patrick's Day! Slainte! 

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