Bangers & Mash
By KitchenAid
Images
Serves
Makes 4 to 6 servings
Ingredients
- Sausage:
- 1¼ pounds pork shoulder, cut into 1½" pieces
- 1¼ pounds beef chuck, cut into 1½" pieces
- ½ pound pork back far
- 1 teaspoon fresh ground black pepper
- 2½ teaspoons sea salt
- 3 cloves garlic
- 1 cup baby bella mushrooms, trimmed and quartered
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 tablespoons white wine
- Natural or synthetic sausage casings, about 6 feet
- 2 teaspoons olive oil
- Mash:
- 1½ pounds potatoes, peeled and quartered
- ¼ cup half and half
- ¼ cup butter, cubed
- ½ teaspoon sea salt
- ½ teaspoon fresh black pepper
- Onion Gravy:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium sweet onion, thinly sliced
- 4 tablespoons unbleached flour
- ½ teaspoon sugar
- 1 teaspoon red wine vinegar
- 2 cups beef stock
- Sea salt and fresh ground pepper
Procedure
Place pork, beef and pork fat on parchment lined baking sheet and freeze 20 minutes. Season with salt and pepper. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork, beef, pork fat, garlic, mushrooms, parsley and thyme. Remove food grinder attachment and attach flat beater and mixer bowl to mixer. Add white wine, turn to Stir speed and mix 1 minute.
Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm. Place potatoes in a large pot and cover with water by 1 inch. Bring to boil, reduce heat and simmer until pierced easily with a fork, about 25 minutes. Drain and cool slightly.
Attach clean food grinder with fine grinding plate to mixer. Position mixer bowl under attachment, turn to Speed 4 and grind potatoes. Remove food grinder and attach flat beater and bowl to mixer. Add half and half, butter, sea salt and pepper. Turn to Stir speed and mix just until blended. Keep warm.
To make gravy, heat oil and butter in large skillet on low heat. Add onion and cook 10 minutes, or until beginning to caramelize. Stir in flour and cook 2 to 3 minutes, stirring constantly until flour is golden. Add sugar, red wine vinegar and stock. Simmer until thickened, about 8 to 10 minutes. Season with salt and pepper. Serve immediately with sausages and potatoes.
Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm. Place potatoes in a large pot and cover with water by 1 inch. Bring to boil, reduce heat and simmer until pierced easily with a fork, about 25 minutes. Drain and cool slightly.
Attach clean food grinder with fine grinding plate to mixer. Position mixer bowl under attachment, turn to Speed 4 and grind potatoes. Remove food grinder and attach flat beater and bowl to mixer. Add half and half, butter, sea salt and pepper. Turn to Stir speed and mix just until blended. Keep warm.
To make gravy, heat oil and butter in large skillet on low heat. Add onion and cook 10 minutes, or until beginning to caramelize. Stir in flour and cook 2 to 3 minutes, stirring constantly until flour is golden. Add sugar, red wine vinegar and stock. Simmer until thickened, about 8 to 10 minutes. Season with salt and pepper. Serve immediately with sausages and potatoes.
Bangers & Mash
By KitchenAid
Serves
Makes 4 to 6 servings
Ingredients
- Sausage:
- 1¼ pounds pork shoulder, cut into 1½" pieces
- 1¼ pounds beef chuck, cut into 1½" pieces
- ½ pound pork back far
- 1 teaspoon fresh ground black pepper
- 2½ teaspoons sea salt
- 3 cloves garlic
- 1 cup baby bella mushrooms, trimmed and quartered
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 tablespoons white wine
- Natural or synthetic sausage casings, about 6 feet
- 2 teaspoons olive oil
- Mash:
- 1½ pounds potatoes, peeled and quartered
- ¼ cup half and half
- ¼ cup butter, cubed
- ½ teaspoon sea salt
- ½ teaspoon fresh black pepper
- Onion Gravy:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium sweet onion, thinly sliced
- 4 tablespoons unbleached flour
- ½ teaspoon sugar
- 1 teaspoon red wine vinegar
- 2 cups beef stock
- Sea salt and fresh ground pepper
Procedure
Place pork, beef and pork fat on parchment lined baking sheet and freeze 20 minutes. Season with salt and pepper. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork, beef, pork fat, garlic, mushrooms, parsley and thyme. Remove food grinder attachment and attach flat beater and mixer bowl to mixer. Add white wine, turn to Stir speed and mix 1 minute.
Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm. Place potatoes in a large pot and cover with water by 1 inch. Bring to boil, reduce heat and simmer until pierced easily with a fork, about 25 minutes. Drain and cool slightly.
Attach clean food grinder with fine grinding plate to mixer. Position mixer bowl under attachment, turn to Speed 4 and grind potatoes. Remove food grinder and attach flat beater and bowl to mixer. Add half and half, butter, sea salt and pepper. Turn to Stir speed and mix just until blended. Keep warm.
To make gravy, heat oil and butter in large skillet on low heat. Add onion and cook 10 minutes, or until beginning to caramelize. Stir in flour and cook 2 to 3 minutes, stirring constantly until flour is golden. Add sugar, red wine vinegar and stock. Simmer until thickened, about 8 to 10 minutes. Season with salt and pepper. Serve immediately with sausages and potatoes.
Attach sausage stuffer with large stuffing tube to mixer. If using natural casings, soak in cold water for 30 minutes, then rinse thoroughly. Grease sausage stuffer tube and slide casings on tightly and tie off end. Turn mixer to speed 4 and slowly feed ground pork mixture into hopper using food pusher. Hold tied end of casing in one hand and guide pork mixture as it fills casing. Do not pack too tightly into casing; twist and shape sausages into 3 to 4-inch links as you go. Separate sausages and refrigerate until ready to use.
To cook sausages, heat olive oil in large skillet over medium high heat. Cook half of the sausage links and save remaining links for another use. Add sausages and brown on all sides. Reduce heat to low and cook 15 to 20 minutes or until cooked through. Keep warm. Place potatoes in a large pot and cover with water by 1 inch. Bring to boil, reduce heat and simmer until pierced easily with a fork, about 25 minutes. Drain and cool slightly.
Attach clean food grinder with fine grinding plate to mixer. Position mixer bowl under attachment, turn to Speed 4 and grind potatoes. Remove food grinder and attach flat beater and bowl to mixer. Add half and half, butter, sea salt and pepper. Turn to Stir speed and mix just until blended. Keep warm.
To make gravy, heat oil and butter in large skillet on low heat. Add onion and cook 10 minutes, or until beginning to caramelize. Stir in flour and cook 2 to 3 minutes, stirring constantly until flour is golden. Add sugar, red wine vinegar and stock. Simmer until thickened, about 8 to 10 minutes. Season with salt and pepper. Serve immediately with sausages and potatoes.