Bangers And Mash - In Memoriam Of Daniel

Food is the common thread that brings us all together.

Cultures, nationalities, classes and countries, throughout our world  it's our shared love of food, the care in preparation and ultimately the sharing of it with others that binds us all at the heart, no matter who we are and where we live.

I did not know Daniel personally but upon my learning of his passing through the Secret Recipe Club, it touched me deeply.

 In visiting his blog, The Haggis and the Herring and learning a little about the thoughtful and generous man he was through his wife Meridith's moving eulogy I came to understand just what a decent and wonderful man the world has lost.  My heart breaks for the lovely wife and 3 young children (one on the way) he has left behind but at the same time I'm happy to have gotten to know Daniel (just a little) through his blog and his food.

Upon making Daniels Bangers And Mash last night for dinner, we raised our glasses high and said a toast to Daniel and thanked him for our wonderful meal!!!

Bangers and Mash Recipe
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BANGERS AND MASH - (Sausages and mashed potatoes)   {PRINT THIS RECIPE}

10 sausages (I used a combo of bratwurst and Polish sausage)

3-4 pounds Yukon gold potatoes, quartered
1 1/2 tablespoon salt
1/2 cup milk
1 cup sour cream or Greek yogurt
3 tablespoons butter
1/4 teaspoon fresh grated nutmeg

2 tablespoons canola oil
1 large red onion, sliced
2 large shallots, sliced
2 tablespoons flour
1 tablespoon Dijon mustard
3/4 cup red wine
1 cup chicken stock (more if needed)
1 teaspoon Worcestershire sauce
salt and pepper to taste

-In a large skillet over medium high heat, brown the sausages on all sides.
-Meanwhile, in a large Dutch oven, boil the potatoes until fork tender and then drain.
-Remove the browned sausages from the skillet and keep warm.
-Mash the potatoes with the remaining ingredients and layer them in the bottom of a large casserole dish.
-Add the browned sausages on top of the potatoes.
 -Preheat oven to 350 degrees.
-Place the casserole dish in the oven and heat through for approximately 20 minutes.
-Meanwhile, make the gravy in the large skillet you used to brown the sausages.-Add the oil to the skillet over medium heat and add the sliced onions and shallots.
-Cook until they are deeply caramelized (approximately 10 minutes) stirring occasionally.
-Add the flour and stir, cooking for about 1 minute.
-Add the Dijon mustard, wine, chicken stock, Worcestershire sauce and salt and pepper.
-Continue stirring until the gravy has thickened considerably (at this point you may choose to add more chicken stock depending on how thick you want your gravy).
-Pour the thickened gravy over the bangers and mash and return it to the oven for an additional 5 minutes.
-You are now ready to serve and say your toast to Daniel!

May God bless your soul Daniel!
You will forever remain in my heart each and every time I make your absolutely delicious Bangers and Mash. Thank you and may you rest in peace!

Until we eat again,

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