St. Patrick’s Day Recipe – Bangers and Mash
St. Patrick’s Day is next week so time to start planning your Irish style dinner! Try this Bangers and Mash recipe we know you will love. Not sold yet? What if we told you it is from the one and only Ina Garten? You know it is good!
- 2 pounds fresh veal or chicken sausages (8 large sausages)
- 2 pounds Yukon Gold potatoes, peeled and diced
- Kosher salt
- 4 tablespoons unsalted butter, diced
- 4 ounces creme fraiche
- 1/2 cup whole milk
- 2 teaspoons Dijon mustard
- 2 teaspoons coarse mustard
- 1 teaspoon dry mustard
- 1 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Bake sausages in over for 18 to 20 minutes, until the sausages are just cooked through.
Place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover. Bring to a boil and simmer for 20 to 25 minutes, until very tender. Drain. Add butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes until very smooth and creamy.
Serve sausage over potatoes.
For original recipe visit: http://www.foodnetwork.com/recipes/ina-garten/bangers-and-mash-recipe.html
#SanAntonio #St.PattysDay #luckoftheirish