Bangers and Mash!

I absolutely love a really good dish of bangers and mash.  Usually, I'll have it for dinner, but when I found myself without eggs, I had to think of what would hold Kyle over until dinnertime.  This is a pretty heavy meal, so when you make this, be ready to eat!

Bangers and Mash

You'll need:

• (3) Small Yukon Gold potatoes
• (2) Bangers (I got them from the meat counter at Whole Foods)
• 1 tsp butter
• 1 cup beef stock
• 1 tsp corn starch
• Salt and pepper
• Rosemary and thyme (about 1 sprig each)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

Mashed Potatoes:

• Boil water in a medium saucepan.
• Dice potatoes. 
• Once water is boiling, add the potatoes.  Boil until fork tender.
• When the potatoes are fork tender, add the butter.  Salt and pepper to taste.
• Mash the potatoes (using a blender, mixer, or immersion blender.)

Bangers:

• Set your skillet to medium heat.
• Cook on each side for about four minutes per side.  (You want each side a nice, golden brown.)
• When fully cooked, set aside. 
• Save all drippings.

Gravy:

• Using the skillet that you used for the sausage, raise the heat to medium-high heat.  Pour in the beef stock.
• Chop and add the herbs.
• Add the garlic and onion powder.
• Add salt and pepper to taste.
• Mix cornstarch and water (about a tsp.) in a cup, and whisk into the boiling herb broth.
• Turn off the heat.
• Whisk until the proper consistency. (If it gets too thick, add a bit of water to thin it out a bit.)

To Serve:

• Scoop one serving of potatoes onto each plate.
• Slice the sausage and place on top of each plate of potatoes.
• Add gravy.
• Serve!

This was also really delicious when I reheated my other half of it for lunch with some corn.  Yum!

Monday, I'll be sharing another deliciously easy way to make roasted chicken- and what to do with some of the leftovers!  Have a great weekend!