This evening’s dinner was a riff on the British Pub classic, Bangers and Mash. In the unlikely case that you do not know, Bangers are sausages, and Mash refers to mashed potatoes, most often served with gravy. I’ve never visited England, and what I report of this dish is based on what my Brit friends have told me and what I have read rather than first-hand knowledge.
My version of this dish is a deconstruction of sorts. The sausages are store-bought beef and pork sausages prepared with roasted garlic and spices. The mash is actually oven-roasted, rosemary peewee potatoes with thin lemon slices – a variation on Greek Lemon Potatoes. Susan prepares the best rosemary potatoes. The rosemary itself is from our backyard bush. Central Texas is hospitable to this shrub.
There is a generous smear of Beaver Deli mustard and a glass of white wine too, of course.