Bangers and Mash

When grocery shopping this week, I saw a pack of five sausages and decided to grab them – not really sure what I’d do with them. But, they looked good and it was a good price, so into my basket they went.

I thought about just doing sausages with peppers and onions and eating on a roll, but decided – instead – to make some ‘bangers and mash’. Seemed like a relatively easy and quick dinner for a weekday evening.

I started by browning the sausages in a skillet on the stove.

While the sausages were browning, I thinly sliced 2 onions.

After the sausages were browned, I transferred them to a foil lined sheet pan and put them in a 400 degree oven. They stayed in the oven for 30 minutes.

In one tablespoon of butter, in the same skillet that the sausages were browned in, the onions were cooked until caramelized and then removed from the skillet.

The next step was to work on the gravy. This started with the oil from browning the sausages (with a little more added) and flour to make a roux.

To the roux, I added some chicken stock. I do think that beef stock might have been better, but I had chicken stock already opened, so that is what I went with.

I allowed the gravy to simmer for a few minutes, then added the onions back in and covered the skillet.

After the sausages had been in the oven for 30 minutes, I removed them from the oven and added them in the skillet with the onion gravy. I let them simmer in the gravy for another 10 – 15 minutes.

Serve over mashed potatoes. For my recipe for mashed potatoes, check out this post where I detailed how I make them.

Bangers and Mash

Mashed Potatoes – see my recipe here, or make mashed potatoes however you normally make them.

Sausages (I used a package of 5) – I used a pork sausage, but think I will try chicken sausage next time
2 tbsp Olive Oil
2 onions
1 tbsp butter
3 tbsp flour
1 tbsp Umami seasoning
1 1/2 cups stock
1 tsp black pepper
1 tsp salt

  • Make mashed potatoes
  • Brown the sausages in skillet on stove
  • Once sausages are browned, transfer to a lined sheet pan and put in a 400 degree oven for 30 minutes (flip halfway through)
  • Put butter in pan and add onions, cook until onions are caramelized – then remove from pan
  • In skillet that sausages and onion were in, make gravy by starting with a roux (if you don’t have enough oil from browning the sausages and caramelinzing the onions, add a little oil – up to 2 tbsp, if needed), then add the flour (up to 3 tbsp) and stir until well mixed and starting to brown (allow it to bubble for about a minute, ensuring that the flour is cooked)
  • Then add in the stock and whisk to ensure there are no lumps
  • Return the onions to the pan – and allow the gravy to simmer and thicken
  • Once 30 minutes are up – remove the sausages from the oven and place in onion gravy mixture – allow to simmer for about 10 minutes
  • Serve sausage over mashed potatoes, with some of the onion gravy

Apple Pancakes

Continuing with the apple kick – we had apple pancakes for breakfast / brunch on Sunday. I can’t seem to get enough apples, these days! I’m already thinking of other things – and planning to buy more apples, this week.

The apple pancakes started pretty much the same as the banana pancakes that I’ve posted, before, but with some quick, and delicious, apple compote as part of the mixture and on top of the pancakes!

Apple Pancakes

2 eggs
1 cup milk
3 tbsp melted butter
1 1/2 cup self rising flour
2 tbsp sugar
1 tsp cinnamon
3/4 cup cooked apple mixture

Apple Compote
4 small apples, chopped
1 tbsp butter
1 tsp sugar
1 tsp cinnamon

  • Prepare apple compote over medium – low heat, by combining ingredients and allowing to simmer, covered, 5-10 minutes
  • Prepare batter by mixing wet ingredients (eggs, milk and butter) – then add in the dry ingredients (flour, sugar and cinnamon), mixing well
  • Fold in the 3/4 cup of the apple compote
  • Cook on hot griddle (or pan) that has been lightly oiled – 1/4 cup of batter for each pancake
  • Remove pancakes, when bottom is golden brown
  • Top with apple mixture and enjoy!

Oven Baked Apple and Cinnamon Rice Pudding

I don’t have much of a sweet tooth, but every now and again, I do. I thought I would do a small rice pudding to see if that satisfied the sweet craing I was having. I didn’t have any raisins, but I did have some honeycrisp apples, so I decided to do an apple rice pudding.

I used basic ingredients, with the addition of the apple.

In a large bowl, I whisked the eggs, milk, cinnamon, salt, sugar and vanilla together.

After that, I stirred in the rice and apples.

The mixture was added to a 5×5, buttered, baking dish and placed in a water bath and cooked in a, preheated, 350 degree oven for 1 hour.

When the rice pudding was one, I removed it from the oven and stirred it up to ensure that the apples were well distributed.

Oven Baked Apple and Cinnamon Rice Pudding

1 – 1 1/2 cup cooked rice (depending on how wet/dry you like your rice pudding)
3/4 cup milk
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp sugar
1/4 tsp vanilla extract
1 small honeycrisp apple, diced

  • In bowl, whisk eggs, milk, cinnamon, salt, sugar and vanilla extract
  • Add in Rice and apples and mix
  • Butter small baking dish (I used a 5X5 baking dish)
  • Pour mixture into baking dish
  • Bake for 1 hours, in a water bath, at 350 degrees
  • Fluff rice pudding when it comes out of the oven, add a little more cinnamon to each serving if you like

{Not A Recipe} – A Bit Of A Review from Trader Joe’s

This isn’t a recipe, but a review of some delicious findings at Trader Joe’s.

I’m much more of a cookie person, than a cake person – and, these were all right up my alley. I found the Apple Cider Cookies, Benne Wafer Cookies and {MY FAVE!} – Georgia Pecan and Butterscotch Chips cookies. They were all delicious! If you haven’t tried them, yet, give them a try. They were all less than $4 each. But, a warning – once you open them, it will be hard to stop eating them (especially the Georgia Pecan and Butterscotch Chip)!!

I would assume the Apple Cider cookies are limited edition, for the fall – not sure about the others.

Pulled Pork Frittata

When I decided to make Brunswick Stew, I bought a 4.5. pound Boston Butt pork roast. I didn’t need that much pork for my stew, so I ended up with leftovers. For brunch, I decided to use a bit of the leftovers for a Frittata.

As usually happens with frittatas, I started looking to see which vegetables I had left in the fridge. I ended up with some broccoli (from when I made Chicken and Broccoli Alfredo, last week) and mushrooms (from when I made Stuffed Bell Peppers) – and I thought those would work nicely with the pork. Add that with some monterey jack cheese and we were good to go!

First the eggs, cream, salt and pepper were whisked together.

Then I added in the pork, mushrooms and broccoli and mixed through.

Finally, I added in 3/4 cup of cheese (I held 1/4 cup to put on top of frittata) and mixed it all up.

I poured the frittata mixture in a greased (I use Avocado Oil spray by Chosen Foods) pie pan. And topped with the remaining cheese.

Into a preheated 400 degree oven, for 40-45 minutes. or until the eggs are fully cooked in the center.

Pulled Pork Frittata

Look at that hunk of pulled pork!! So delicious!!

Total cook time: 45 minutes

1 cup pulled pork
1 cup Monterrey Jack cheese
1/4 – 1/2 cup mushrooms
1 cup chopped fresh broccoli
6 eggs
2-3 tbsp heavy cream
1/2 tsp salt
1/2 tsp pepper
Avocado Oil spray

  • Prep veggies – chop broccoli and mushrooms
  • In large bowl, whisk eggs, heavy cream, salt and pepper
  • Add in veggies and pulled pork and mix through
  • Add in 3/4 cup of the cheese and mix through
  • Pour into greased pie pan and top with remaining cheese
  • Bake 40-45 minutes in 400 degree oven