Armarock Bangers and Mash
Servings: 2
Ingredients
Mashed Potatoes
- 600 grams russet potaoes peeled and quatrtered
- 1 bay leaf
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 cup unsalted butter
- 1/4 cup sour cream
- 1/4 cup whole milk
- salt and pepper to taste
Sausage and Gravy
- 5 sausages (I used bratwurst)
- 1 large onion sliced
- 2 tbsp butter
- 1/4 cup flour
- 1 tbsp dijon mustard
- 1 tsp worcestershire sauce
- 1/2 cup amber beer
- 1 1/2 cup beef broth
Additional Items
- 1 can green peas
Instructions
Mashed Potatoes
- Heat a pot with water, potatoes, bay leaf, and salt over high heat. Bring to a boil and then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. Drain and remove the bay leaf.
- Place the pot back on the stove and add the butter and sour cream. Add the boiled potatoes and mash until smooth.
Sausage and Gravy
- Cook the sausages in a frying pan over medium-high heat until they register at 160°F. Remove and set aside.
- In the same frying pan, add the onions and cook for 2 minutes. Add the butter and cook until the onions just begin to brown, about 8 minutes. Add the flour and stir together. It will be clumpy.
- Add the mustard, worcestershire sauce, beer, and beef broth.
- Bring to a boil and the reduce the heat. Simmer for 10 minutes. Add the sausage and simmer until the sausage is warmed again.
- When serving, place a portion of the mashed potatoes in a bowl, top with sausage and gravy, and add a small scoop of warm peas.