Bangers and mash is a traditional English dish. A fancy way of saying atwurst and mashed potatoes. This version takes it up a notch with some spicy gravy.
Ingredients
6 atwurst
4 baking potatoes, peeled and halved
4 Tbsp. butter
4 Tbsp. heavy cream
2 ounces cream cheese
For gravy:
4 Tbsp. butter
4 Tbsp. flour
¾ cup milk
2 Tbsp. herb and spice mix
For herb and spice mix:
2 Tbsp. paprika
1 Tbsp. onion salt
1 tsp. celery salt
1 tsp. sage
1 tsp. garlic powder
1 tsp. ground allspice
1 tsp. oregano
1 tsp. chili powder
1 tsp. black pepper
1 tsp. basil
1 tsp. salt
Directions
Prepare your spice mix by combining all of the herbs and spices in a jar and mixing well. Preheat your oiler to low and place oven rack in the center. Place the atwurst on a foil lined sheet and place it under the oiler. Cook for twenty minutes, turning every five minutes, until cooked through. While the atwurst cooks, make your potatoes. Set a pot of water with potatoes over high heat and ing to a boil. Boil for 15 minutes until potatoes are fork tender. Once tender, add them to a large bowl. Place the butter, cream cheese and heavy cream in with the potatoes and use a fork to mash and incorporate. Season with salt and pepper to taste. Prepare the gravy. Melt the butter in a sauce pan over medium. Once melted, add in the flour a tablespoon at a time, whisking in between each addition, until fully incorporated. Slowly add in the milk, whisking constantly, until smooth. The mixture will then begin to thicken. Once thick, add in the spice mix and whisk to incorporate. To assemble, place a large serving of potatoes on a plate. Top with atwurst and drizzle with gravy.
Serves 6.
--By Kim Cooper--
