Bangers and Mash with Leeks

We spent 4 years living in Bristol, England and a summer living in London.
One of the dishes that I was thrilled to learn to make was this one.. as sausage is quite inexpensive and so are potatoes.
And you can glam it up so easily!
Another fond discovery for us has also been the leek. Rich in nutrients, and not really used much in dishes while I was growing up , we try to incorporate them into our menu because we love them so. You  simply sautee them  a bit and add them too the mashed potato and you are going to be in heaven...
Bangers are what the English call sausage..this dish is a staple in the Traditional English Pub where  we spent lots of happy times.. a wonderful community experience, one which we don't have any likeness to here in the States.

Feeds 6 - or divide up for less people...


12 Sausages ( you can use Pork, Beef,Turkey or Chicken... as you like)
6 Large Potatoes
1 Stick and 2 Tbs of butter
Splash of Olive oil
1/2 cup milk or 1 pint of sour cream/cream fresh  if you don't care about fat
3 Leeks, rinsed and cut into 1/4 inch pieces ( start cutting under the leaves close to the light green part where it isn't so tough)
 2 Tsp Sea Salt
1 Tsp White Pepper


* Depending on if your crew like peel on or off, rinse and peel the potatoes, and quarter them
* Add them to a pot of boiling water with a pinch of Sea Salt and cook until tender, about 45 minutes
* In a sautee pan on medium low heat, add a splash of olive oil, 2 Tbs of butter and the leeks, at the end when they are looking soft, add a pich of salt and a twist of white pepper.. cover and turn heat off
* In a large sautee pan, or under a broiler, cook up the sausages, make sure they aren't pink! Remove from heat
* Drain the potatoes and put back into the pot, add the stick of butter and cover and let butter melt
( about 5 minutes )
*Add milk ( or sour cream!) and with a potato masher mash the potatoes until creamy, add a dash of salt and pepper
* Add the sauteed leeks to the mash
*Put a mound of mashed potatoes on the plate and place the Sausages on the mound to the side

No comments:

Serving sizes and this sight.....

As many of you have come to realize, I am usually making huge amounts of food and alot of times for more than just my family. However, I would be horrified to think that someone who was living alone, or with only a couple people in their home would feel discouraged about this..
Simply use division for most of these recipes if they are too big. With the exception of baking, which requires a fair amount of science, these recipes can be adjusted and modified with ease! And if you feel stuck, either leave me a comment or email me and I will try to respond to you as soon as I can.
Thanks fellow foodies, hope you eat something yummy today and enjoy the fact that you didn't spend lots of money at a high end restaurant!

Enjoy! I love to hear from you all!

Rebecca Turrigiano


Related Posts with Thumbnails