Bangers and Mash Recipe

Bangers and Mash Recipe | MyRecipes.com

• 3 pounds Yukon gold potatoes, peeled and quartered
• Salt and pepper
• 4 tablespoons unsalted butter, softened
• 1 cup milk
• 3 tablespoons Dijon mustard

• 1 1/2 pounds cooked chicken or turkey sausage links
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1. 1. Place potatoes in a large pot; cover with water. Add 1 Tbsp. salt. Bring to a boil and cook until tender, 20 to 25 minutes. Drain, return potatoes to pot, and mash with butter. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.
  2. 2. Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes. Remove to a plate.
  3. 3. Add onion to skillet and sauté until softened, about 3 minutes. Add flour and sauté 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp. salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.

Sausage and Beans

Sausage and Beans

Ingredients

• 1 15-ounce can whole cooked unseasoned tomatoes
• 1 15-ounce can your choice of red beans/kidney beans
• 1 pound of your choice of ground seasoned sausage, kilbasa
• 1 cup uncooked rice of your choice
• 1 cup water

1. Brown sausage in a medium-sized deep pan on medium heat. Break apart into small chunks.
2. Add tomatoes, crushing by hand into chunks, including all juice from the can
3. Add beans with their liquid.
5. Add water until mixture is sloppy.
6. Bring to a low boil, then reduce heat and simmer until thickened, about half an hour.
In the meantime, cook rice as you would normally do and set aside.
Serve sausage and beans over warm rice. Add salt/pepper to taste