Friday, September 20, 2013

Bangers and Mashed with Kary's "Original" Roux

Bangers and Mashed with Kary's "Original" Roux
by Christine

2 Tablespoons bacon fat, butter or oil
3 garlic cloves, chopped
1 large onion, sliced thin
8 Irish or Italian sweet sausages
2 pounds potatoes, peeled and quartered
1 Tablespoon kosher salt
2 cups chicken or beef broth
1 rounded Tablespoon Kary's "Original" Roux
3 splashes red wine vinegar
1 stick butter
1/2 cup milk

In a large frying pan, melt bacon fat over a medium low heat. Add garlic and onions and toss to coat. Let onions cook slowly, turning after about 10 minutes, until they are a nice deep golden brown (this takes about 30 minutes or so). Remove from pan and set aside.

Turn the heat to medium. Poke a few holes in the sausages and add to the pan. Turn every few minutes to get a crisp skin. After about 15 minutes, remove, cover with foil and set aside (place in a warm oven if you like).

Put potatoes in a large pot and cover with a few inches of water. Add a Tablespoon of kosher salt and bring to a boil. Reduce heat to medium high and simmer for 15 minutes.

While potatoes are cooking, add the broth to the frying pan and bring to a boil, scraping up and bits on the bottom of the pan. Add the Kary's "Original" Roux and the vinegar, stirring until dissolved. Reduce heat to medium high and simmer for 10-15 minutes, or until thickened the way you like it. Add the onions back to the pan and simmer for another 5 minutes.

When potatoes are ready, drain well and place back in pan on the hot burner. Be sure to turn it off. Let potatoes "dry out" for a minute or two. Add the butter and mash well. Add the milk and stir well. Cover until ready to eat.

Place potatoes in a deep bowl with a couple of the sausages. Cover with the onion gravy. Serve with warm crusty bread. Undo button on pants or, better yet, wear something that stretches. I hope you enjoy it!

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