The Last Supper?

A and T made a sovory feast of food . A continues to forget T. Will this be the last fest we share?

Bangers and Mash-ups

I hate snakes. So each March 17, I honor the hell out of St. Patrick. I came across this recipe which will no doubt aid in offestting the fifth of Jameson that will be spilled next Wednesday. (An aside: really never liked Boondock Saints.) Slainte!

Bangers and Mash with Onion Gravy

1.5 lbs small red potatoes (with skins)
8 cups chopped kale (about 1.5 lbs.)
1 tbsp. + 1 tsp. canola oil, divided
1 lb. cooked sausages (traditionally pork, but for healthier bangers use chicken or turkey sausages)
1 lrg. sweet onion, halved & thinly sliced
3 tbsp. all-purpose flour
3 cups chicken broth (healthy use reduced-sodium)
3 tbsp. coarse-grained mustard, divided
1 tsp. butter, melted
1/3 cup buttermilk (again healthy= non-fat)

Ground prepper to taste

1. Bring 4 qts of lightly salted water to boil. Add potatoes and kale (4-5 min.) Transfer kale to collander, rinse and drain.

2.Continue to cook potatoes until very tender, approx. 20 min. Drain & transfer to large bowl. Add kale.

3. Over medium-heat, heat 1 tsp. oil. Add sausages and cook until browned, about 2 min. each side. Set aside on plate.

4. Add remaining tsp. oil to skillet still at med. heat. When hot, add onion and saute until softened and slightly browned, about 5 min.

5. Add flour and cook, stirring constantly, for 2 min. Stir in broth and bring to boil. Reduce heat to simmer, then stir in 1 tsp. mustard and return sausages to skillet.

6. In a small bowl, stir together remaining 2 tbsp. of mustard, the butter and the buttermilk. Pour the mixture over potatoes and kale and using a potato masher, smash coarsely. Season with pepper. Server the sausages and mash topped with gravy.