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First let me begin by stating that I really DISLIKE the idea of any NFL team losing a "home" game to play in London.....I understand why the NFL is doing it, but I still really dislike it.
That aside -- we get to look at some traditional English Fare....which is very cool., There's a few English meals I can think of -- but traditional Bangers and Mash seems too obvious to pass up.
These eats are for Steve Mclendon - whom I believe is playing very well right now....of course playing well on a 0-3 team is a bit dubious but I think you always need to look for bright spots -- and acknowledge them when they're deserved.
Keep up the good work Steve!
D-Line Bangers and Mash
INGREDIENTS:
4 links pork sausage
Mash:
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
Onion Gravy:
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine
DIRECTIONS:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
That aside -- we get to look at some traditional English Fare....which is very cool., There's a few English meals I can think of -- but traditional Bangers and Mash seems too obvious to pass up.
These eats are for Steve Mclendon - whom I believe is playing very well right now....of course playing well on a 0-3 team is a bit dubious but I think you always need to look for bright spots -- and acknowledge them when they're deserved.
Keep up the good work Steve!
D-Line Bangers and Mash
INGREDIENTS:
4 links pork sausage
Mash:
2 pounds potatoes, peeled and cubed
1/4 cup butter
2 tablespoons milk (optional)
1 teaspoon dry mustard powder
salt and ground black pepper to taste
Onion Gravy:
1 tablespoon butter
2 large onions, chopped
6 cups beef broth
2 cups red wine
DIRECTIONS:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.
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