WHEN IT COMES TO BANGERS AND MASH, THIS PLATTER DOES THE JOB. DELICIOUS SAUSAGE AND A POTATO CAKE WITH A CREAMY HORSERADISH SAUCE.This Bangers and Mash recipe is a duo of juicy sausages, potato cakes (a great way to use up leftover mashed potatoes – if that’s ever a thing for you), a stout mustard cream sauce, and an aged cheddar. If you’re a fan of hot dogs, you’ll love this classic dish.
Contents
INGREDIENTS
- ▢2 LBS ASSORTED SAUSAGE LINKS IN CASINGS SPLURGE AND GET GOURMET ONES
- ▢1 1/4 CUP STOUT BEER DIVIDED (I USED STORM KING STOUT FROM VICTORY)
- ▢1/2 CUP WATER
- ▢POTATO CAKES WITH FRESH CHIVES AND PARSLEY
- ▢1/3 CUP HEAVY CREAM
- ▢2 TBS DIJON MUSTARD
- ▢1 TBS HORSERADISH
- ▢SALT AND PEPPER
- ▢3 TBS FRESH MINCED CHIVES
- ▢SLICED CHEESE
INSTRUCTIONS
- In a large skillet over medium-high heat, sear the sausages on all sides (3 to 5 mintues). Carefully add in 1 cup stout and water and let simmer until cooked through, about 20 minutes longer.
- Meanwhile, make the potato cakes *if using. (Season the potato cakes with salt and pepper as you remove them from the skillet)
- In a small sauce pan, whisk together the remaining 1/4 cup stout, heavy cream, mustard, and horseradish. Season with salt and pepper and bring to a boil. Reduce heat and simmer until thickened.
- Remove sausages from heat and serve over potatoes, with sauce. Sprinkle chives over each. Set assorted cheese on edge of plate and serve.
NUTRITION
Calories: 3162kcal | Carbohydrates: 13g | Protein: 141g | Fat: 271g | Saturated Fat: 98g | Cholesterol: 761mg | Sodium: 6209mg | Potassium: 2387mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2240IU | Vitamin C: 15.3mg | Calcium: 151mg | Iron: 10.5mg
