Colder weather means holidays, family, roaring fires and comfort food. Here's a favorite recipe from HMI's Julie Fierro that is sure to make you feel full and happy. As always, we challenge you to buy local ingredients!
Bangers and Cheddar Mash with Onion Rings
Bangers:
1 teaspoon olive oil
2 pounds mild sausage
24-30 ounces dark beer
1 medium onion, diced
Cheddar Mashed Potatoes:
1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
2 cups shredded Cheddar cheese
4 tablespoons grass-fed butter
1/2 cup whole milk
Onion Rings:
8-10 cups of canola oil
1/4 cup all-purpose flour
3 tablespoons cornstarch
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1 yellow onion, sliced thin
For the bangers: Heat olive oil over medium-high heat in a pan with a lid. Sear sausage on all sides. Add beer and onion to pan, turn heat down to low and cook until the sausage is cooked through, about 50 minutes. For the cheddar mashed potatoes: Boil potatoes until they are fork tender and strain. Return to pot and stir in cheese, butter, and milk. For the onion rings: Heat the oil to 375 degrees. Dip onion into flour mixture and shake off excess. Add to hot oil and fry until golden brown. Scoop the cheddar mashed potatoes onto the plate, add a banger on top and ladle some of the reduced beer sauce and onion rings on top. Serves 6-8. Enjoy!