Bangers and Mash

I know this was a little while back but because I was being a slacker I thought I would post it now.  For the royal wedding I decided I needed to make a proper British dinner and settled on bangers and mash.  I felt it was something I could handle and the ingredients weren't too hard to find.  I had to settle for a sweet Italian sausage since there are no places that carry English sausage around here but I did alright I think.  I did not get pictures because I was trying to cook everything so it would get done close to the same time.  I did take pictures of my left overs the next day (it was still just as good!)

First I used this recipe (and substituted creme fraiche for sour cream) by Suzanne Schecter

Ingredients

• 2 pounds potatoes
• 8 links Cumberland sausage (Italian sausage may substitute)
• 1 tablespoon oil
• 1 large onion
• 2 tablespoons flour
• 4 cups chicken stock
• 4 tablespoons cream
• 2 ounces butter
• 2 tablespoons creme fraiche
• 2 tablespoons grainy mustard, plus mustard for dipping
• Salt and pepper

Directions

Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.

Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.

 Then I made some Americanized mushy peas.  I just boiled frozen peas then mashed them with some cream, salt and pepper.  And boiled up some carrots for more color.

I did make Yorkshire pudding (popovers) too but I did manage to snag a picture before they were put on the table.

 
 For dessert I used my British friend Keith's Banofee Pie recipe, which is the same as Paula Deen's.  The only difference being that he boils the milk in the can on the stove top.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.
Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.
Lower the oven to 300 degrees F for the toffee filling.
To create toffee filling, caramelize the sweetened condensed milk. Pour the condensed milk into a 9 by 12 by 2-inch glass baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for 1 1/2 hours.
Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla and spread on top of toffee filling and bananas.

I really enjoyed the dinner and everyone else said they did too.  It was so easy too, so I would make it again even if the first think the Mr. said was "where are the buns".