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WND – Bangers ‘n’ Mash

September 21, 2007

Within reason (by which I mean, no I won’t make pancakes for dinner for more than 3 people) I will make pretty much anything requested for a birthday dinner. It was Lady R’s birthday earlier this week – and Happy Birthday Lady R – and upon inquiry her request was bangers ‘n’ mash.

Sausages
Mashed Potatoes
Broccoli
Apple Sauce

Sausages – braised for about 10 minutes, and then grilled until done.

Mashed Potatoes – made with more butter than I care to admit to. And! I have leftovers. I never have left over mashed potatoes. I get to make mashed potato pancakes later this week.

Apple Sauce

I don’t really have an exact recipe for this. I mostly just throw stuff in a pot and let it cook, but I tried to pay attention this time and this is my best guess at what I do.

You need to use a hard apple, or it will just disintegrate when you cook it. You also want to use something that has enough flavor to stand up to cooking and spices. Most of the time I use Granny Smiths, but when it’s apple season I use Cortlands or Macouns or whatever else looks appealing.

6-8 apples (depending on size), peeled & chopped into ½” cubes
2-4 soup spoons brown sugar (or regular sugar if you don’t have brown sugar on hand)
¼ cup apple juice/cider/water (whatever you have around)
¾ tsp cinnamon
¼ tsp ginger
Pinch of cloves
Pinch of all spice
Pinch of nutmeg

Let it cook over a low heat for about 30 minutes. When you stir it it’ll pretty much mash up, but if it doesn’t mash it with a fork or potato masher. You can serve it hot, or cold. I usually make it a day ahead and reheat it.

Up next . . . . Pretty (Pink) Princess (Birthday) Party. Be afraid. Be very afraid.

 

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22 comments

  1. I really should make applesauce some day. It sound so yummy. Maybe I’ll do that when I do chicken strips to get the ultimate in comfort food. And in the process, I’ll make EVERY dish in our kitchen dirty. JM will love that.

    Also: I am scared of the Pretty Pink Princess Birthday. V. v. scared. Also: Pomegrante risotto?


  2. Do you really chop up your apples into cubes? I just peel and slice my quarters into thirds or quarters. They break down as they cook. A pass or two with the potato masher does for any that are stubborn. And slightly chunky is nice.
    In response to the previous comment (from Jeska), do make the apple sauce. It bears no relation to the commercial product in jars or cans. It is so easy; not making it is like using instant mash as opposed to real potatoes 😉


  3. Well, okay cubes might be pushing it. Apple quarters sliced in half lengthwise, and then 2 or 3 times across. That’s cubes isn’t it?


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