Bangers and Mash is a British staple that I’ve never
tried. Some dumb preconceived notion
that British food was blah or bland. I
was wrong and I’m very sorry for that, as I’ve missed out all these years. Yes, my family has a traditional rib roast
and Yorkshire pudding every year for Christmas, and I absolutely love it. Thanks Mom. I am happy to say and admit I
loved the Bangers and Mash and will definitely fix it again soon.
The devil’s sauce starts with a finely chopped onion,
carrot, celery and lardons cooked until browned. Remove from the pan and make your rue. Add 2 cups beef stock, tomato paste and wine,
add vegetable and lardons back into the pan with a bouquet garni (thyme, bay
leaf, parsley stalks and peppercorns) and simmer for 15 minutes. Pour thru a sieve and add cayenne pepper.
The potatoes boil in salted water until tender and are then
put threw the rice mill or food mill. Add milk, a little nutmeg and salt. Meanwhile melt butter in a skillet and add 4
shallots finely chopped and cook until soft, add to the sauce. Cook your sausages until just done and brown
on all sides. Serve sauce over sausages
and mash. Voila!!!! This was so delicious and another success, Thank you Rachel
Khoo and The Little Paris Kitchen.
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