Saturday, March 24, 2012
Bangers and Mash gluten free
Our besties are here visiting from Oregon. This past summer we went to the British Virgin Islands with them. Just talking about this trip and I am in pure bliss. It was the trip of a lifetime. I thought I would share a few pictures for those of you that were not readers a year ago. Here is a picture of us on Cooper Island.
It looks like a fake backdrop, that is how perfect it was. Almost every single evening looked like this. My husband was the captain of our catamaran that you can see in the background. We went to numerous islands. Travelling by sailboat is the way to go. Here is a picture of Tom and Penny on our boat in the Caribbean.
Here is my hubby and I at the Bitter End B.V.I.
Penny and I on our boat at sunset:
So now that I have taken a trip down memory lane and you are familiar with our besties. I can get back to my story. When we would go to the islands, Tom kept asking.. "Where is the bangers and mash?" I did not even know what that was. Turns out the B.V.I., even though it is British, they do not have Bangers and Mash, their food is very limited. Closest we got to British food is fish and chips. Bangers and Mash is a traditional English dish that is considered a comfort food or "pub grub". So I decided to surprise him and make it for him on his visit to California. Everyone knows I am not a meat lover, but I am told I make it great. Tom is a big Meat and Potatoes kinda guy. So this one is for him:
Gluten Free Bangers and Mash
Adapted from AllRecipes.com
8 large baking potatoes
1 TBSP butter
1/2 cup whipping cream, or as needed
salt and pepper to taste
1 1/2 pounds sausage (I used pork sausage)
¼ teaspoon black pepper
2 tablespoons butter
½ teaspoon garlic powder
1⁄8; teaspoon onion powder
2 Tablespoons corn starch
2 Tablespoons water
Preheat the oven to 350 degrees.
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 TBSP of butter, and 1/2 cup whipping cream. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside.
In a saucepan Add beef broth, black pepper, butter, garlic powder, onion powder and bring to a boil.
Once the mixture boils, mix the cold water and cornstarch paste in a small bowl. This is your thickener. Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring.. Remove from heat and let cool to thicken more. This is your gravy.
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