This recipe for Bangers and Mash was provided by Heirloom, An American Restaurant in Scottsdale, Arizona. If you want to celebrate a British occasion in Arizona, Chef Michael DeMaria recommends this staple of English cuisine. (This recipe was originally shared as a way for Arizonans to participate in the celebration of the Royal Wedding of Prince William and Catherine Middleton on April 29, 2011.)
Yield: Serves 6 - 8 people
Ingredients:
- 2 lbs sausage (beef or chicken)
- 2 lbs Yukon Gold potatoes, peeled & diced
- Kosher salt
- 4 tbsp unsalted butter, diced
- 4 oz sour cream
- ½ cup whole milk
- 2 tsp whole‐grain mustard
- 1 tsp dry mustard
- 1 tsp freshly ground black pepper
- Fresh parsley
- 1/4 Savoy cabbage, thinly shredded
- 1 large red onion, thinly sliced
- 2 bay leaves
- 2 tbsp evoo
- 1 bottle New Castle Brown Ale
Preparation:
1. Preheat oven to 425 degrees. Bake sausages for 18‐20 minutes or until cooked
through.
2. Boil potatoes in large saucepan with pinch of salt for 20‐25 minutes until very tender. Drain potatoes and return to saucepan. Add butter, sour cream, milk, dijon mustard, dry mustard, 1tbsp salt and pepper. Mix until smooth and creamy.
3. In saucepan heat evoo, onions, bay leaves, salt and pepper until onions are caramelized. Add beer and cabbage and braise until cabbage is wilted (approx 30 minutes).
4. To serve, spoon potatoes onto dish, add braised cabbage and top with sausage. Garnish with fresh parsley.
2. Boil potatoes in large saucepan with pinch of salt for 20‐25 minutes until very tender. Drain potatoes and return to saucepan. Add butter, sour cream, milk, dijon mustard, dry mustard, 1tbsp salt and pepper. Mix until smooth and creamy.
3. In saucepan heat evoo, onions, bay leaves, salt and pepper until onions are caramelized. Add beer and cabbage and braise until cabbage is wilted (approx 30 minutes).
4. To serve, spoon potatoes onto dish, add braised cabbage and top with sausage. Garnish with fresh parsley.
