IHCC - Bangers and Mash Nigel's Way

Made a typically Brit meal with Nigel Slater last evening ... well, sort of. Certainly a plate of bangers and mash is typical pub fare in the UK. Nigel gives it a bit of a spin, though. I was intrigued! So, it was carrot mash and bangers browned and baked with a lemon honey mustard glaze. Added a chunk of pumpernickel bread on the side and a good glass of wine (no beer for me, but perhaps for SB!) and we had a tasty 'stick to the ribs' supper!

Nigel Slater’s Lemon Mustard Sausages with Carrot Mash

Ingredients:

4 – 6 pork sausages

2 tbsp. grain mustard

1 tbsp. Dijon mustard

3 tbsp. honey

2 tbsp. lemon juice

Carrot Mash:

400 g. carrots, peeled and chopped

a gob of butter

a bit of heavy cream perhaps?

Making the Dish:

1. Preheat the oven to 400° F.
2. Brown the sausages on either side in a very hot fry pan. 
3. Transfer them to a casserole that allows them to lay in one layer.
4. Mix the mustards, honey, lemon juice in a small bowl and pour over top the sausages.
5. Bake the sausages for 25 – 30 minutes, turning the sausages every once in a while and spooning the sauce over top to make a glossy glaze.
6. Meanwhile, steam the carrots until tender.
7. Turn the carrots into a bowl and mash with a gob of butter and perhaps a small bit of heavy cream. Please use a hand masher so you keep some form to the mash ... mash, not baby food.
8. Plop the carrot mash on a plate and top with a couple sausages. Serve with a chunk of pumpernickel bread and a glass of spicy white wine (like a Gewurtztraminer or dry Reisling) or beer.

The I Heart Cooking Club has asked its members to pull out the stops and make a dish fit for the Brits ... I can hardly wait to see just what gets served up! Head over to see the fare!