Friday, May 3, 2013

Bangers and Mash - Make it your Own

I discovered this wonderful new group and immediately cooked the recipe of the month and promptly forgot I hadn't posted it and that is why I have to cook, at the last minute, in the future.  This is a feeling foolish day.  The name of the group is Make it Mine.

To learn about the club, take a short trip to  Cook the Story.   The idea is to take traditional dishes and put your own spin on it.

When it came to the dish, Bangers and Mash, I had no idea what we were talking about and didn't feel, I could be too innovative when I didn't have a clue about presentation.  I decided to make potato mounds with the sausage.

 Bangers and Mash

Ingredients :

1 pound turkey sausage
4 large potatoes, peeled and diced
1 tablespoon olive oil
 one onion, diced
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees F.

Bake sausages in a square pan until they are a bit crinkly and blackened slightly.

While the sausages are in the oven, cook the potatoes in a large saucepan with water to cover. Cook for 20 to 25 minutes, until the potatoes are very tender. 
Drain the potatoes .
Heat oil in a skillet and cook the onion for about 20 minutes until caramelized.  Add onions to potatoes with mustard and black pepper.
Use a ricer or masher to get nice creamy potatoes.  Add a little milk if necessary.
Using an ice cream scoop make mounds of mashed potatoes and place on a cookie sheet.  Bake at 400 degrees F for 15 minutes until they brown a little.  Serve with sausages.

Eat and enjoy.


  1. I like the idea of baking the mashed potato mounds, looks yummy!

  2. You got me with the two scoops of mashed potatoes. This looks so tasty.
    Thanks for sharing. You should bring this over to What'd You Do This Weekend?
    It goes live on Monday morning.


  3. I like your adaptation -- baked mashed potatoes, yum. Great way to use up some leftover mashed potatoes too.


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