Some times for a Weekend Cooking post I will use this space to write about books, or flavours or whatever I bake. And then other times I use it just as a place that I save a recipe so that I can find it at a later date. Today is one of those days.
When I was growing up the go to meal in my house was sausages, mashed potato and peas. For variety, we might have had a pie, mashed potato and peas, or mutton chops with mashed potato and peas. You are likely getting the picture. There was a lot of mashed potato with peas.
My reaction to that is that I don't ever serve sausages with mashed potatoes and peas. I might have chicken sausages with mash, carrots, broccoli and gravy, or some other combination. Once, when my mum was here she cooked it for my son and was commenting on the fact that he "wolfed it down". My reaction was that is because it was exotic to him! Fortunately, I wasn't home that night!
Recently we have started making this which is really a version of curried sausages with mash on top instead of on the side, and so I am putting this recipe on the blog so that we can find it again at a later date. It's another recipe that we found in the freebie recipe magazine from the supermarket and it is also online here.
Bangers and mash pie
1 tbs cornflour
2 cups salt-reduced chicken stock
2 tbs curry powder
2 garlic cloves, crushed
600g beef sausages, cut on an angle into thirds
1 brown onion, thinly sliced
1 cup frozen peas
950g roasted garlic mash (we make our own mash)
1/2 cup shredded pizza cheese
Preheat oven to 200°C/180°C fan-forced. Place cornflour in a jug. Gradually add 1/4 cup stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.
Place sausage and onion in a 20 x 25cm (4cm deep) baking dish. Pour over stock mixture. Bake for 40 minutes or until sausage is golden. Scatter over peas.
Heat mash according to packet instructions. Dollop mash over sausage mixture and use back of a spoon to swirl. Sprinkle with cheese. Bake for a further 10 minutes or until cheese is golden. Season with pepper and serve.
Bangers and mash pie
1 tbs cornflour
2 cups salt-reduced chicken stock
2 tbs curry powder
2 garlic cloves, crushed
600g beef sausages, cut on an angle into thirds
1 brown onion, thinly sliced
1 cup frozen peas
950g roasted garlic mash (we make our own mash)
1/2 cup shredded pizza cheese
Preheat oven to 200°C/180°C fan-forced. Place cornflour in a jug. Gradually add 1/4 cup stock, stirring until smooth. Add curry powder, garlic and remaining stock. Stir until combined.
Place sausage and onion in a 20 x 25cm (4cm deep) baking dish. Pour over stock mixture. Bake for 40 minutes or until sausage is golden. Scatter over peas.
Heat mash according to packet instructions. Dollop mash over sausage mixture and use back of a spoon to swirl. Sprinkle with cheese. Bake for a further 10 minutes or until cheese is golden. Season with pepper and serve.
Weekly Meals
Saturday -
Sunday - Open Cannelloni with Pork Meatballs
Monday - Bean Taquito
Tuesday - Chorizo and Onion Chilli
Wednesday - Chicken Birria Tacos
Thursday - Hamburgers
Friday - Takeaway
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I was definitely in a sausages mood today at the market, so this would work out well. With beans and some bell pepper. Potatoes, of course :)
ReplyDeleteIt's definitely a recipe that you could throw anything in with it!I guess the word I am looking for is adaptable!
DeleteI love mashed potatoes, though I think of your sausage-potato-peas dish as being British or Australian. Thanks for hosting Weekend Cooking!
ReplyDeletebest... mae at maefood.blogspot.com
Certainly featured in my Australian house!!
DeleteMy latest meat order arrived yesterday and so I have sausage in the freezer -- I think I'll have to add this to next week's meal plan. It's *finally* getting cooler here. Hope you're starting to see some signs of spring. AND, so funny that your mom made mash, & peas for the boy!
ReplyDeleteIt is starting to get a bit warmer here which is nice!
DeleteAs Irish immigrants to Canada growing we always had meat potatoes and a veg. But my mother was quite adventurous as a cook and would try different things. I remember going to a Spanish friend's house and having spaghetti for the first time and then my mother made it. We only ever had canned peas growing up and still prefer them although I almost never buy them. But I like to have a can in the cupboard.
ReplyDeleteFrozen peas all the way here Jackie!
DeleteWe usually make toad in the hole (sausages cooked in Yorkshire pudding) but this sounds good!
ReplyDeleteI havent had toad in the hole for years Melynda!
DeleteWe haven't had bangers and mash in ages, I love it! Like you, I write whatever I feel like on my blog but decided for a separate book blog. I love the ability to look up recipes on my site and that's so helpful.
ReplyDeleteIt is definitely useful Tina!
DeleteIt sounds like total comfort food. Sometimes we need those dishes that remind us of childhood even if we didn't always love them growing up. ;-)
ReplyDeleteDefinitely comfort food Deb!
DeleteNothing better than comfort food you grew up eating. Sounds like a really enjoyable meal.
ReplyDeleteWe've had it a couple of times now Judee, so we enjoyed it enough to repeat it!
DeleteThat sounds good! I'm cooking sausages on the grill for dinner tonight with corn on the cob, potato salad, and baked beans (from a can, unfortunately!) as a cookout meal for the last day of Labor Day weekend.
ReplyDeleteWhat kind of sausages do you use for this recipe? It sounds delicious! I can't figure out whether kielbasa or Italian sausage would be a good substitution or totally wrong for a curry-flavored dish!
We just used plain pork sausages Laurie!
Delete