Who says British food is bad? How can anyone go wrong with sausages, mashed potatoes, and brown onion gravy? Before our vacation, I researched signature foods for the counties we visited. I managed to order Bangers and Mash at a nice little pub in Windsor. The kids all opted for fish and chips, but turned up their noses at the option of mushy peas. What a missed opportunity to try something new. When we eat Bangers and Mash at home, I try to imagine a dark wood paneled room with a low ceiling and a surly waiter. It makes the meal taste even better. Obviously, bratwurst wouldn’t be my first choice in sausage, but this is as close as I can find in my regular grocery store. And they’re really tasty.
2 packages turkey bratwurst (10 sausages)
1 package frozen steam-n-mash potatoes
2/3 cup milk
2 tablespoons butter
1/2 large onion, sliced
1 can of beef broth
2 tablespoons olive oil
2 tablespoons flour
1 package frozen peas
Cook the sausages in a large skillet until browned and cooked through, about 18 minutes. (Alternatively, try baking in a 400 degree oven for 30 minutes, tuning once, or throw them on the grill for about 12-15 minutes) Microwave the potatoes, and prepare mashed potatoes according to package directions using milk and butter. Microwave peas according to package directions. Remove the sausage from the pan, and scrape out any burnt bits. Cook the onion in the olive oil until softened. Add flour and cook another minute. Add beef broth and heat to boiling. Return sausages to pan to reheat slightly and coat them in the gravy. To serve, place a scoop of potatoes on each plate, top with sausage and gravy, and add a scoop of peas on the side.
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