A salute to my Britishness! There really is something unbeatable about eating a heaping gooey plate of this on a chilly, rainy autumn night. Whole foods has the best Irish Bangers out there... and I've been through a lot of Irish Bangers.
You can serve this meal really any way, but I really do find that leaving out milk and butter from he spuds and just smashing them totally plain is the best! Just serve with extra gravy to get the mushiness you desire.
6 medium Yukon gold potatoes
4 cloves garlic
1 package Simply Organic brown gravy mix (or any brand works... it's the powdered stuff)
6 Bangers
1/2 bag frozen peas
Peel, quarter and boil potatoes with whole garlic gloves until fork tender.
Boil the sausages in water over high heat. Make sure there is at least 1 1/2 C of water.
Once cooked, drain and return the potatoes to their pot on the stove (with heat off). Returning the potatoes to the pot you cooked them in over the stove will ensure that any water will evaporate. Mash the spuds and garlic with a fork, cover to keep warm.
Once cooked through (about 15 minutes), remove the sausages and put them on a plate temporarily. Measure out 1 1/2 C cooking water (discard the rest) and mix with gravy. Stir to combine and add the sausages back in.
Microwave peas in water for 2 minutes, stir, then return to microwave for another two minutes.
Assemble and serve. Go heavy on the gravy.
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