about 45 minutes
Bangers ‘n Mash
- 8 British Bangers (or any kind of sausage you like!)
- 6 medium potatoes, peeled and cut into quarters
- 1 bunch rainbow chard, leaves sliced into ribbons, stems chopped
- 2 leaves kale, leaves sliced into ribbons, stems chopped
- Butter for sauté
- Butter and cream for mashed potatoes
- 1 tsp garlic granules
- Salt and Pepper
Step by Step Instructions
Place peeled and cut potatoes into a pot of salted water and bring to a boil for 15 – 20 minutes, until potatoes are tender.
Place bangers (or sausages) into a heavy skillet over medium heat until cooked through (about 20 minutes, depending on the size of the sausages) turning half way through so that they are browned on two sides.
Melt a bit of butter in another heavy skillet and add the chard, kale stems, and kale. Sauté for a few minutes until the stems are tender. Reduce heat to keep warm until potatoes and sausages are almost done.
When potatoes are tender to the fork, drain them well and return them to the pot. Add salt, pepper, and garlic granules, along with butter and cream (as much as you like – don’t be shy! In our house garlic mashed potatoes are the star of the show and we indulge in a little extra butter and cream for this awesome side dish!) Use an electric mixer to whip the potatoes until they are fluffy and creamy. Cover and set aside until you are ready to serve.
When the sausages are cooked through cover and turn off the heat while you finish the kale. Bring up the heat on the kale and stems and add the chard and a little salt and pepper to the pan. (If you have any leftover veggies from another meal, add those too! (You can see in the images of this meal that that is what I did with some leftover roasted carrots and onions – Don’t have any leftovers? Don’t worry about it!)).
When the chard has warmed and wilted, turn off the heat and serve a little bit of everything over 4 plates, then sit down and enjoy a quick and simple plate of pure comfort.