As you know I recently started participating in the Secret Recipe Club
and have really enjoyed meeting new people and trying new recipe. A few weeks ago I received an e-mail from April
regarding a fellow blogger and club member Daniel Saraga of The Haggis and the Herring
. Daniel passed away suddenly on September 14th. His wife wrote a beautiful post about him
and I imagine only touch on the type of individual he was. In Daniel's memory, April and our hostesses asked us to make a dish from his blog as way to pay our respects to him.
I knew I wanted to participate and wanted to find a recipe that brought a a fond memory to mind. I ultimatly decided to make Bangers and Mash
. When I was younger I took two trips to England with my family. We stayed in an old farm house and an old manor in sourthern England. I have such great memories of these trips and remember eating this dish at a pub. Daniel created a delicious recipe for this comforting dish! The only changes I made was to grill the sausages and I leftout the mustard (sniff) because Ron is allergic (I am sure it is even better with the mustard...sorry Ron). We loved the flavors of this dinner and the gravy was fantastic with the red wine.
Daniel- thank you for introducing us to such a delicious recipe. I hope our appriciation for your dedication to blogging and cooking can be seen by our tribute.
4-6 large potatoes, peeled and quartered
dash sea salt
1/2 cup milk
2 tbsp margarine
Gravy for bangers
2 tbsp oil
2 onions, thinly sliced
1 tbsp flour
1 tbsp dijon mustard
1/2 cup red wine
1 cup chicken stock
dash Worcestershire sauce
Grill on medium heat until sausage is cooked completly thru.
Boil potatoes until soft.
Drain water and add salt, milk, margarine and nutmeg and mash with a mixter or potato masher until smooth.
For gravy for bangers
In a deep pan, heat oil on medium and add onions.
Continue to fry onions until they begin to brown.
Sprinkle flour on onions, stir, then add red wine, chicken, Worcestershire sauce, salt and pepper.
Continue stirring until sauce thickens.
Labels: beef, pork, potatoes, sausage, secret recipe club