St. Patty’s Bangers and Mash

The other day my daughter, my infant son, and I were doing the grocery shopping and there was a fella sampling “local sausage.”  My daughter will try anything that’s being sampled.  (Probably not a good sign for her future I guess) and I was feeling curious so I stopped and asked the guy about his sausage.

He told me the pork was antibiotic free etc. “Healthy, happy pigs?” I asked.  He said yes. “Excellent.” And my daughter tried a piece.  “Happy pigs make yummy sausage.” I said.  My daughter added, “and bacon.” That’s my girl.

I asked if the pigs were local and he said no – there aren’t a lot of local places to raise pigs (I couldn’t agree less) but that these were from Quebec.  “Ah oui, bilingual pigs” and continued in my faux french accent.  We all started to giggle except, of course, for my daughter, whose eyes rolled into the back of her heads.

This continued for some time and once the kid was thoroughly embarrassed, I bought the sausage and how glad I am because it made for a lovely meal on St. Patrick’s Day.  I give you my French Canadian version of the UK classic, bangers and mash….

St. Patty's Bangers and Mash with Dijon Sauce

St. Patty's Bangers and Mash with Dijon Sauce

What you need:

  • Bangers:
  • Olive Oil
  • 4-6 Quality Sausages, preferably from healthy, happy French Canadian pigs.
  • Sauce:
  • 1 yellow onion sliced
  • 1 tbsp dijon mustard
  • 1 tbsp organic butter (optional)
  • 1 tbsp unbleached flour or gluten free flour blend
  • 1 1/2 cups chicken stock
  • Salt to taste
  • Mash
  • 3 -4 Russet Potatoes peeled cut into large chunks
  • 3 tbsp organic butter
  • 1/4 cup or more milk of choice
  • Salt and Pepper

How you make it:

  1. Put the cut up potatoes in a pot of salted water. Bring to a rolling boil and then turn the heat to a med/high. Cook until fork tender. Meanwhile, start on the sausages and sauce.
  2. Oil and heat a grill pan. Place the Sausages on heated grill and cook, turning occasionally, until cooked through.
  3. Pour the fat from the grill pan into a separate pan. If there isn't enough fat, you may need to add some butter. Add the onions and cook over medium low heat until onions are soft and brown and translucent. Remove the onions to a separate bowl.
  4. Add additional butter if you need more fat in the pan. Add the flour and dijon mustard and whisk and cook. Slowly add the chicken stock and reduce down to a sauce consistency. Add salt if needed.
  5. Once potatoes are fork tender, drain them. Add the butter while the potatoes are still hot and mash them with a potato masher. Add milk slowly and mix until it reaches the desired consistency. Season to taste.
  6. Put a nice scoop of mash on the plate. Put the sausage over the mash and top with some onions and sauce. I served this with some sauteed spinach so as to make sure there was something green on the plate for health and festiveness.
  7. Nom nom mom.
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