Taste it: Bangers and Mash

I certainly hope everyone had a lovely Thanksgiving.  We did. There was plenty of tasty, traditional treats and I feel like I need a turkey detox, so I began to dig through my recipes and I found this one for bangers and mash.

Comfort food at its finest. In my opinion anyways. A British classic that has traveled with us from across the pond. The best part about this recipe is that you have control over the ingredients. You do not like garlic? Omit it. Or add red onion. Not a fan of parsley? Substitute marjoram. You catch my drift.  Pretty much tailor the recipe to your taste and prepare to be amazed with the flavor and texture of an easy homemade sausage. 

1 lb. ground pork
1 cup panko breadcrumbs
1 egg, beaten
1 garlic clove, crushed
1/4 cup chopped parsley
Salt + pepper
1 small onion, sliced
Chicken stock
1 Tbl. cold butter
1 Tbl. Lemon juice

Mix together the pork, bread crumbs, egg, garlic, parsley and salt + pepper.
Shape into sausages and place on a baking sheet and place in a fridge for 4 hours or up to a day.

To cook, heat a frying pan to medium heat and add 2-3 Tablespoons of oil and sauté for 12-15 mins until golden brown on all sides. Remove from the pan.
In the same pan sauté the onions until soft then deglaze with chicken stock and reduce to a sauce. Add 1 Tbl. of cold butter and 1 Tbl. Of lemon juice the finish the sauce.
Serve with mashed potatoes.

adapted from this recipe.

Blog Archive