Bangers and Mash -
Start with Slow Cooked Brats
Makes 8 servings
Total Time 1 hour 30 minutes
12 bratswursts - uncooked
2 tsp. mustard seeds
1 tsp. cumin seeds
6 Tbsp. unsalted butter (3/4 stick)
4 medium white or yellow onions
11/2 Tbsp. dark brown sugar
2 12 ounce bottles of brown ale
Salt and pepper to taste
12 large brats buns (you can add mash potatoes also - see below)
Crush the cumin and mustard seeds in a mortar and pestle. If you do not have a mortar and pestle, place the seeds in a plastic bag and crush seeds with a rolling pin or unopened bottle of beer. You may drink the beer and dispose of the bottle once the seeds are crushed!
Melt the butter in a large, wide, pot over medium heat. Place the brats as space allows on the bottom of the pot and brown. Repeat as needed and set the brats aside. Brown the brats, turning occasionally, until all sides are browned.
Reduce the heat to low, add all ingredients, and salt and pepper to taste. Cook, for about 50 minutes, stirring occasionally, until onions are soft and brown. Serve in a toasted bun with onions and mustard.
Tips and tricks...serve brats on a bed of delicious home made mash potatoes to add an elegant twist of bangers and mash and impress your friends!
Recipes for final round of the 2014 British Open
Game Day Mash Potatoes
Mashed potatoes always taste better home made. That being said, I am about to take a great risk by suggesting using instant mash potatoes on a busy game day. Game day activities often require setting priorities and the choice of mash potatoes is one such decision. I suggest it is ok to match your savory sausage with instant mash potatoes. Add butter and everything will be fine!