This isn’t, by any means, an authentic bangers and mash recipe. It is, however, a quick, hearty meal that satisfies, especially on rainy afternoons. The sautéed, tangy, vinegar-spiked collard greens on the side are the perfect accompaniment to the rich mashed potatoes, sausage, and quick pan gravy.
There isn’t a recipe here for the bangers and mash. I used leftover bratwurst sausages for the bangers, and made basic mashed potatoes. I folded in some sour cream and raw chopped scallion into the potatoes after mashing for a little something extra. The pan milk gravy was made from bacon drippings, and was heavily spiked with everything in my fridge (horseradish, Worcestershire sauce, spicy mustard, Beef Better than Bouillon, Tabasco, pepper) to give it some depth of flavor .
For the collard greens, I sautéed minced garlic in olive oil, added the greens and salt and pepper, gave everything a good toss, then turned the burner to low, added a drizzle of red wine vinegar, and covered them for about two minutes. They turned out perfect.
Next up: a simple bean soup with spinach.
I love CSA season.