We have this cozy English Pub in Philadelphia that serves the best British fare in the area. It’s actually one of Heidi’s favorite restaurants! The Dandelion serves comfort food in a warm, charming setting. We recently met Heidi and her Hubby there to celebrate her Birthday. That evening it was a beautiful night and we sat outside; two weeks later we took my son to celebrate his 21st Birthday and sat inside, upstairs in a quiet comfortable cubby. Bangers and Mash is what I ordered both times. They’re so tasty I decided to give them a go at home. They turned out wonderful…
Bangers & Mash
10 Link Sausages*
1 large sweet onion, peeled & sliced into half-moons
6 russet potatoes, peeled & cubed
salt & fresh ground pepper
butter, flour & milk
Using a cast iron skillet, tuck all the sausages into the skillet and cook low and slow until cooked through. In the meantime in a medium skillet, cook the sweet onion slices in a little butter on medium-low heat until nice and tender. Place the cubed potatoes in a large pot of salted water; bring to a boil and cook until tender. Drain the potatoes and place back into the pot; add 2-4 tablespoons of butter. Cover potatoes and set aside. Add a pat of butter to the skillet with the tender sweet onions and stir in a tablespoon of flour; add 1/4 cup of white wine and a cup or two of chicken broth. Bring to a boil; pour over sausages in the cast iron skillet and allow to simmer. Warm some milk (~3/4 cup) in the microwave; pour over the potatoes and mash to desired consistency. To serve: scoop mashed potatoes on each plate and top with 2 sausages and sweet onion gravy. Serve hot. Comfort food all the way!
*The Dandelion Restauant uses Cumberland sausages but since I don’t have easy access to those types of sausages I substituted Sweet Italian Sausage.
Heidi mentioned The Dandelion in her Herb Roasted Marinated Chicken post. Check it out!