Taste of Healing Banger's & Mash
Category
British Banger
Servings
4 Servings
Cook Time
30
Ingredients
- 1 Tbsp. Ghee or Olive Oil
- 1 Yellow Onion, thinly sliced
- 1 tsp. Balsamic Vinegar
- 2 cups Chicken Stock
- 1 tsp. Savory Spice Barnegat Bay Seasoning
- 1 tsp. fresh Rosemary, finely chopped
- 1 Tbsp. Gluten Free Flour
- 2 Tbsp. Water
- 2 Tbsp. Butter, cubed
- Salt, to taste
- White Sweet Potato Mash
- 2Lb. White Sweet Potatoes, peeled and quartered
- 2 Large Onions, sliced into thin strips
- 1/3 cup Chicken Broth
- 2 Tbsp. Butter, cubed
- Salt, to taste
1 pkg Mulay's British Bangers
Directions
1: Place the potatoes in a medium pot and cover in cold water, bring to a gentle simmer and cook until fork tender, approximately 20 minutes.
- 2: Heat a skillet over medium high heat, add a little fat and cook the sausages until evenly browned on all sides, approximately 10 minutes. Remove to a plate and keep warm.
- 3: Add the onions to the pan and cook on medium low heat until softened. Add the balsamic vinegar to the pan, stir until evaporated.
- 4: Add the broth and seasonings to the pan, bring to a simmer.
- 5: In a small ramekin, mix together the flour and water until smooth.
- 6: While whisking constantly, blend the flour slurry into the hot sauce, cook, stirring until thickened.
- 7: Add salt to taste.
- 8: Finish the mash
- drain the water and mash the potatoes using a potato ricer or masher.
- 9: Blend in the butter and hot chicken broth the desired consistency, salt to taste.
- 10: Serve with the sausages over the mash and topped with gravy along with green vegetable of choice.