Bistro Bangers and Mash Recipe #51438
This is a simplified version of one of our favorite meals at Cafe Flo in London. The bistro used Toulouse (French garlic) sausage, fresh made onion rings and their own gravy. Green peas are the perfect flavor and color addition, I sprinkle them around the edges of the bowl.
by Lorac
30 min | 10 min prep
SERVES 4
- 4 cups hot mashed potatoes
- 1 (1 lb) package frozen breaded onion rings
- 16 links pork sausage (about 16 oz)
- 1/3 cup water
- 1 clove garlic, pressed
- 1/4 cup white wine (I use Chardonnay)
- 1 (12 ounce) jar beef gravy
- 1/4 cup water
- Bake/fry onion rings according to package directions.
- Add sausage and water to a heavy bottom skillet and cook over high heat, turning sausages, until water evaporates.
- Reduce heat to medium, and brown sausages on all sides, about 4-5 minutes.
- Push sausage to the sides of the pan, add garlic and stir 30 seconds.
- Add white wine, scraping up all the browned bits, until almost evaporated.
- Add gravy, gravy water (place water in gravy jar, cover and shake) and simmer 5 minutes.
- To serve, place 1 cup mashed potatoes in the center of a flat bottom soup bowl, top with 4 sausages and 1/4 of the gravy.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 51438 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars