Bangers And Mash

Bangers and Mash

1 package bratwurst (about 1 and 1/2 lbs.)
1/2 cup Guiness or other stout
1/2 onion sliced
6 or 7 large Yukon Gold potatoes
1 stick of butter
1/3 cup milk
1 envelope of onion soup mix
1 slice of bacon
1 teaspoon deli style (spicy brown) mustard
grated black pepper
salt.

Preparation
Peel, rinse and boil the potatoes in large pot with enough water to cover.
Cook until potatoes are soft. Take off heat and drain water from the pot. Add the stick of butter, milk and salt to taste. Mash or put through ricer.

While potatoes are cooking, simmer the bratwurst in small amount of Guiness in a large frying pan. Cover and simmer until they are completely cooked. Add the sliced onion to the pan. Cook on low heat with cover until onion is carmelized and bratwurst is browned.

While brats are cooking, make the gravy in a small frying pan. Fry the slice of bacon until crisp and set aside. Using the bacon drippings in the pan, add the envelope of onion soup and stir it into the drippings. Add a small amount of water at a time, about 1/2 cup total. Add the spoonful of deli mustard, and grated black pepper and stir.

Fill a small juice size glass with cold water 1/2 full. Add 1-2 tablespoons of flour to the glass and stir briskly until smooth (always put the water in glass first and add the flour to it to avoid lumps). Add the flour mixture to the pan. Stir until gravy mixture begins to bubble and thicken. (add more water if needed until gravy is the right consistency. Crumble the slice of bacon into the gravy. Cover the gravy when it is the right consistency and keep warm until ready to serve.

Serves 4

So what do you do with the rest of the Guiness in the bottle?...

Run it through your kidneys!! One must not waste fine brew.

Slàinte,    

Patch   

jbarron;

I am not trying to pick your recipes apart for they sound delicious but Bangers and Mash should be made from English Bangers (sausages) mashed potaoes and beans. In the winter I live on porridge, homemade soup, Bubble and Squeak, and Bangers and Mash with the odd feast of Liver and Onions. If I could get decent Black Pudding I'd have that also but the crap they call Black Pudding here I wouldn't feed to a starving dog.


Camac.

Could you describe "Black Pudding?" My father made something that might have been Black Pudding by another name. As a butcher my father kept things in the refrigerator that would scare some of my school friends. Most I could eat with no problem.

Slàinte,    

Patch   

Patch;

It's a sausage made from OX Blood and a filler such as suet, barley, or oatmeal.
Good Stuff. I love it for breakfast, fried along with bacon and eggs.


Camac.

PS. Blood from pigs, cows, or goats can be used but OX blood is the best.

Ok, Dad called it Blood pudding and made it with ox (cows) blood. Yes it was good. I have not seen it locally for years.

Slàinte,    

Patch   

Patch;

That's it Black pudding Blood Pudding.Great stuff.

Camac

I was a kid when I first tasted it and the name put me off for a while. Once I tasted it I liked it.

Slàinte,    

Patch   

One of the things that I am going to work on this winter is finding the recipe for fresh bangers. We have some good ones that are made locally. They are are also good to have with some caramelized onions with a little Ploughman's Pickle on a french roll.

I too enjoy Blood Pudding.

I don't have access to English Bangers so bratwurst is as close as we Yanks can get.

Share it with whomever you invited to supper. ;-)