April 1: Fancy-Pants Bangers 'n' Mash

Bangers are a mild British pork sausage.  If they are not available, any kind of mild pork, beef, or even chicken sausage will do the trick. 

2 tablespoons extra-virgin olive oil
8 bangers or other sausages
2 pounds small red potatoes, cut into quarters
   Coarse salt
2 medium red onions, thinly sliced
1 1/2 teaspoons dried thyme leaves
2 garlic cloves, chopped
   Coarse black pepper
1/2 cup dry red wine
1 1/2 cups chicken stock or broth
2 tablespoons unsalted butter
2 tablespoons cream cheese
3 tablespoons fresh chives, chopped
1/2 cup milk
1/4 cup fresh flat-leaf parsley leaves, chopped
     Juice of 1/2 lemon

Heat a large nonstick skillet over medium-high heat with the EVOO.  Add the bangers and brown on all sides, about 3 to 4 minutes.

While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan.  Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.

Remove the bangers to a plate and reserve.  Drain half of the fat from the skillet, then return the skillet to the stovetop.  Add the red onions, thyme, garlic, salt, and pepper.  Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown.  Add the red wine and chicken stock and bring up to a simmer.  Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.

Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out.  Add the butter, cream cheese, chives, and milk to the potatoes and smash to the desired consistency.  Season with salt and pepper.

Finish the bangers with the chopped parsley and the lemon juice.  To serve, divide the mash among 5 shallow serving bowls.  Top the potatoes with the bangers and sauce. 


4 SERVINGS

   Even though this recipe is for April 1, I cooked it on March 30 because my dad begged me to.  He didn't want lamb patties, and this was my parents' last night to visit with us.  Lamb patties will be coming at a later date.  Official "bangers" are not available in the area where I live, so I substituted mild bratwurst.  I read that they call the British sausage "bangers" because they pop & explode when heated on higher heat.  The same thing happened to the bratwurst.  My dad is a great cook, and he's been helping me with meals for the past few days.  I can't describe how much I appreciate all he's done in the kitchen.  Thanks, Dad!

(He also helped me write this blog entry.)