How does the above story relate. Mashed potatoes. You know how you stuff yourself on mashed potatoes and get that incredibly achy-need to unbutton your pants feeling after doing so? Anytime I think of mashed potatoes my stomach turns and I remember that uncomfortable feeling and how disgusting I feel every time I eat them. I'm sure you can now understand my hesitation of making mashed potatoes for Mr. Sideline Chef whenever he requests them
His work sent him back on the road and because I had already done the menu planning and a recipe out of Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners was on the lineup I set about making the meal for just the itty bitty and I. I cut the entire recipe in half to minimize leftovers and even portioned myself out a half serving of both the beef sausages and mashed potatoes.
After eating the perfectly portioned half serving I was left satisfied and not overly stuffed in that disgusting roll me through my bedroom door sort of a way. I even settled for an abnormally early dinner time, 4:30 p.m., in order to let the food settle before bedtime. Well played Pretend Chef, well played.
Bangers are a mild British pork sausage. I have never heard of bangers before this recipe. They can easily be substituted with any kind of mild pork sausage, beef, or chicken sausages. I chose a smoked beef sausage since our local market doesn't keep great stock of products.
The sausages are browned and then removed from the skillet while a red onion sauce is made with red wine and chicken stock and then added back to the skillet. The mashed potatoes have chives mixed in and are a creamy and delicious accompaniment to the sausages.
No need to unbutton your pants after eating this unless you over do it and in that case it most definitely is worth the achy belly. When will you ever learn?
Fancy-Pants Bangers 'N' Mash
Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners
Makes 4 servings
Stars of the Show:
|Milk is not set out since I am weird about leaving it out for longer than need be.|
- 2 tbsp olive oil
- 8 bangers or other sausages - I used Eckrich's smoked beef sausages. They were fulled cooked sausages.
- 2 pounds small red potatoes, cut into quarters
- 2 medium red onions, thinly sliced
- 1 tbsp fresh thyme leaves, chopped - I used dried thyme since that was already in my spice cabinet.
- 2 garlic cloves, chopped
- black pepper
- 1/2 cup dry red wine - I used Shiraz.
- 1 1/2 cups chicken broth
- 2 tbsp butter
- 2 tbsp cream cheese
- 3 tbsp fresh chives, chopped
- 1/2 cup milk
- 1/4 cup fresh flat-leaf parsley leaves, chopped - I used dried parsley.
- Juice of 1/2 a lemon
Heat a large nonstick skillet over medium-high heat with the olive oil. Add the sausages and brown on all sides, about 3 to 4 minutes.
While the sausages are browning, start the mashed potatoes by covering the quartered potatoes in water in a medium saucepan. Bring to a boil, salt it, and cook the potatoes until fork-tender for about 10 minutes.
Remove the sausages from the pan and place on a platter. Drain half the fat from the skillet (I skipped this step entirely.) then return the skillet to the stove top. Add the red onions, thyme, garlic, salt, and pepper. Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown. Actually didn't burn them like my other night's mishap. Add the red wine and chicken stock and bring to a simmer. Add the sausages back to the skillet and cook until the sauce is reduced by half, about 5 minutes.
Drain the potatoes and return to the hot pan to dry the potatoes out. Add the butter, cream cheese, chives, and milk to the potatoes and mash. Season with salt and pepper.
Finish the sausages with the chopped parsley and the lemon juice. You can either top the mashed potatoes with the sausages or lay them to the side.