Ina’s Bangers and Mash

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Back in December when Adele’s Radio City Music Hall performance was broadcasted on NBC, my friend and I made it into an event with red wine and a themed “British” dinner. And by British, I mean Ina Garten’s easy twist on the English classic, Bangers and Mash. I’m a much bigger Adele fan than British food, so this was a easy choice. It’s quick and easy plus just as comforting as the 25 album.

And if you haven’t seen this amazing new Adele video with James Cordon, take the time, it’s worth it.

Ina’s Bangers and Mash

  • 2 pounds fresh veal or chicken sausages (I used just two turkey sausages from The Fresh Market)
  • 2 pounds Yukon Gold potatoes, peeled and diced
    Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, diced
  • 4 ounces creme fraiche (I used sour cream that was already in my fridge)
  • 1/2 cup whole milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons whole-grain or coarse mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish

Preheat the oven to 425 degrees F.

Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

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