Venison Bangers & Mash

This is a somewhat recent recipe for me. I’ve made this a few times in the past year or two and I absolutely adore it. I’ve seen this specific meal referenced on just about every pub show I’ve ever seen across the world, Irish, English etc. Its primarily English but who’s to argue the proper-ness of pub grub? Its not pretty, its not refined but oh-my deliciousness! Whenever I make this I’ve been using a sausage the butcher made for us when my husband had a deer processed this year. So this is one of the few instances I’m not using home made sausage. It is home-made but not my home so I imagine that doesn’t count? Sometimes I use onions as well as peas but for some reason or another I’ve always associated bangers and mash with peas as well. So they come along for the ride. If you don’t like pea’s I suppose you could leave them out…but don’t tell me!


Bangers and Mash:
1 lb sausages browned and cooked thoroughly.
I used venison you could use pork or beef if you’d like.

Gravy-
1/2 of a 12 ounce beer
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1-2 tablespoons butter
1/2 cup peas

In a the pan with the sausages, melt butter and add all ingredients except the peas. Simmer until thickened and slightly reduced to your desired thickness. If the peas are frozen add them and put a lid on the pan for about 2 minutes. Otherwise serve immediately over top of potatoes with a nice frosty pint!

Potatoes:
About 3 pounds of potatoes

1 cup sour cream or milk
2 cloves of garlic (pressed or grated)
1/4 cup +/- butter
salt and pepper

In a large pot place un-peeled but washed and cubed potatoes, cover with water and bring to a boil. Cook until the potatoes are tender and soft. Drain the water and add all remaining ingredients. Mash with a potato masher or back of a spoon until they are your desired consistency. Salt and Pepper to taste

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