More Royal Bangers Please!

We are in Royal wedding madness people and if you’re not you better jump on board!  The Royal wedding of Prince William and Kate was this morning and it was amazing.  Before I go into too much details about my royal morning let me talk about dinner. I dedicated Thursday night’s dinner and my breakie today to the lovely English couple!

I first want to say how ironic the big hype is about this wedding.  I actually made plans to watch the wedding but did I even know when Chelsea Clinton or Jenna Bush got married? Uh no oops! I think the real hype over this wedding is because the media and people are looking at Kate as Diana, also the fact that she is a commoner marrying into royalty.  And lets just say it, she’s about to become a princess (okay Duchess if you want to get technical) and that just makes everyone so excited to witness this magical day.

Pre-wedding night, or last night, I made bangers and mash with my dear friend Becky.  Bangers and mash, which is sausage and mashed potatoes, is a typical English dinner.  It is a quick easy meal that can be thought of as pub grub.  I made Ina Garten’s recipe and it was delicious! The mashed potatoes had mustard in them and they were literally amazing.  Ina didn’t give include gravy and that is my only suggestion.  So put your English eating pants on, grab a cider beer and dig in!

Ingredients

2 pounds Yukon gold potatoes, peeled and quartered

4 tbs unsalted butter

½ cup whole milk (I used 2%)

4 ounces crème fraiche (if you can’t find this sour cream substitutes just fine)

2 tsp Dijon mustard

2 tsp whole grain mustard

1 tsp dry mustard- if you don’t want to buy this it is okay to leave out!

1 tsp pepper

8 chicken sausage

Directions

Place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes.  Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender.  Drain the potatoes and return them to the saucepan.  Add the butter, milk, and crème fraiche and beat the potatoes in the pan with a mixer (or just mash with fork or potato masher) until very smooth and creamy.  Add a little extra milk if they’re too stiff.  Mix in the Dijon mustard, whole-grain mustard, and dry mustard, 1 tablespoon salt, and the pepper.

Grill the sausages on grill or in a pan on the stovetop on medium-high heat.  Cook for about 5 minuets on each side!

Serves 4-6

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