Your Life A to Z Recipe: Tuesday, March 11th, 2014: Bangers n' Mash/Brussels Sprouts

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Kelly’s twist on Bangers n' Mash
 
2 Links Fennel Sausage boiled in Harp and finished on the grill.
 
Creamy Mashed Potatoes
5lbs Yukon potatoes
-Boil until Tender
-2 Tbs minced fresh garlic
-3 cups heavy cream
-add salt and pepper to taste
-garnish with diced green onion
 
Braised Cabbage (your choice of red or green)

-2lbs cabbage chopped
-1/4 cup butter
-2 cups chicken stock
-add salt and pepper to taste
*Combine all ingredients into a sauce pan and slow simmer.
Cover until tender. Strain and Serve.
 
Mustard Jus
Hot sauté pan
-6oz chicken stock: reduce by half
-1tsp whole grain mustard
-1Tbls butter
*Add all ingredients (add butter at the end)
Needs to be on High at all times. Pour over dish.
 
 Kelly's Brussels Sprouts
   
1lb Brussels Sprouts
-Cut ends and then cut in quarters
-Add 1Tbls oil in hot sauté pan
*Add Brussels and salt to taste. Once Brussels get a nice sear or color, add 1/2 cup of chicken stock and reduce until
  liquid evaporates.
   
Candied Pancetta
-2 cups cubed pancetta
*Cook in hot sauté pan. Remove grease.
-Add 1Tbls brown sugar.
-Add 2oz sherry vinegar
*Reduce down until pancetta is caramelized.