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Ingredients
Bangers and Mash is a centuries(ish) old pub classic, comprised of sausage (banger) server with mashed potatoes and finished with brown gravy. It has been said that the term banger was adopted during WW1. During war time shortages of meat, sausage manufacturers had to reformulate production recipes and add additional water to the meat mix. The additional water, in conjunction with heat from the cooking process caused the casing to pop or “bang.”
This rendition of Bangers & Mash is a bit different (2021 style) as it use potato gnocchi in place of mashed potatoes and serve our dish with cabbage that has been braised in pickle juice.
INGREDIENTS
Braised cabbage:
Mix together all ingredients and roast @350 until cabbage is wilted and pickle juice has reduced by 2/3; about 30 minutes. This can be done in advance and kept in the refrigerator for use in this recipe & other application
For the Bangers and Mash:
DIRECTIONS
Download our St. Patrick’s Day Brisket Flyer 🍀
Beef Briskets from Dennis
A few products of interest:
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