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Bangers and Mash Recipe

Bangers and Mash
Bangers and mash originated in the United Kingdom. This dish consists of sausages and mashed potatoes and gravy. There are a variety of different sausage you can use for this recipe depending on what is available to you. Cumberland sausages would be a good choice, I personally used bratwurst because it was all I could find. The gravy gets a lot of its flavor from Guinness stout, Worcestershire sauce and mustard. The mashed potatoes use simple ingredients such as potatoes, milk and half-and-half. This is a delicious recipe to prepare for St. Patrick’s Day. Enjoy.

Bangers and Mash

Bangers and Mash

Ingredients:

Mashed Potatoes-

  • 3 cups Yukon gold potatoes (about 1.25lbs)
  • ¼ cup milk
  • 2 tablespoons half and half
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

Guinness Gravy-

  • 2 tablespoons butter
  • 2 tablespoons + 1 teaspoon all purpose flour
  • ¾ cup beef stock
  • ½ cup Guinness
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon yellow mustard
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Sausages-

  • 6 British style bangers (or sausages of your choice)
  • Olive oil (for sautéing)

 

Directions:

  1. Peel and chop the potatoes into 1 inch cubes and place into a medium sized pot. Add cold water to cover the potatoes by about 2 inches. Cover with the lid and bring to a boil over high heat. Once the water boils, remove the lid, lower the temperature to medium and continue to boil until the potatoes are fork tender (about 12 minutes).
  2. Drain the potatoes. Add milk, half and half, 2 tablespoons butter, salt and pepper. Mash the potatoes to the desired consistency.
  3. To prepare the gravy—while the potatoes are cooking you can prepare the gravy. In a large deep skillet melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons plus 1 teaspoon of flour. Allow the mixture to cook for about 2-3 minutes, whisking constantly.
  4. Slowly add in ½ cup of Guinness and ¾ cup of beef stock whiling continuing to whisk. Add in mustard, Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon garlic powder and ¼ teaspoon onion powder. Allow the gravy to come to a boil, continuing to whisk constantly. Once the gravy thickens, drop the heat to low, cover and keep warm.
  5. Start to cook the sausages and when the potatoes have about 5 minutes left. Heat a medium skillet over medium heat. Add in 1 tablespoon of olive oil. Heat the oil, then add the sausages. Cook the sausages turning every couple of minutes until browned and fully cooked (the internal temperature has reached 160 degrees F. if using pork).
  6. To assemble—Divide the mashed potatoes into serving bowls. Place a banger on top of potatoes and cover with gravy. 

 

Adapted from Renee Nicole’s Kitchen

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Frito Pie Hot Dogs Recipe

Frito Pie Hot Dogs
Frito Pie ingredients on top of hot dogs are great to prepare for the Super Bowl! There are only a few ingredients involved to make this recipe. Hot dogs are topped with chili, cheese and Frito chips. You can use whatever your favorite brand of chili is for this recipe. You can also cook the hot dogs however you like… the ones in the picture were grilled on an outdoor grill. I like to top these delicious hot dogs with green onions. Enjoy.

Frito Pie Hot Dogs

Frito Pie Hot Dogs

Yield: 4-8 Servings

Ingredients:

  • 8 beef hot dogs
  • 1 bag shredded Colby-jack cheese
  • 1 can chili
  • A bag of Frito chips
  • Sliced green onions (optional)

 

 

 

 

 

Directions:

  1. Heat an outdoor grill to medium-high heat. Add the hot dogs and cook until lightly charred and heated through. You can toast the buns if you want by turning the grill to low and placing the buns cut side down onto the grill until lightly toasted.
  2. In a medium sauce pan heat the chili over medium-high heat until hot.
  3. Add the hot dogs to the buns. Top with chili, shredded cheese, and crushed Frito chips. If you want to melt the cheese you can bake the hot dogs in the oven at 350 degrees F. on a baking sheet until the cheese has melted. Top with green onions. 

 

 

 

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Breakfast Patty Melt Recipe

Breakfast Patty Melt
Making patty melts with breakfast ingredients is easy and delicious. These patty melts are loaded with cheddar cheese, breakfast sausage, scrambled eggs, and onions. You can use whatever your favorite breakfast sausage is for this recipe. The sausage is formed into thin patties and then cooked on the stovetop. I used white bread for these patty melts but you can use whatever type of bread you would prefer, wheat would be a good option. This will make only one sandwiches but the ingredients can easily be increased to make more. Enjoy.

Breakfast Patty Melt

Breakfast Patty Melt

Yield: 1 Servings

Ingredients:

  • 4 tablespoons butter
  • ½ medium yellow onion (sliced)
  • ¼ pound breakfast sausage
  • 2 whole eggs (beaten)
  • 3 sliced cheddar cheese
  • 2 slices bread

 

Directions:

  1. Heat a large non-stick skillet to low heat and melt 2 tablespoons of the butter. Add the sliced onions and cook, stirring occasionally for 15 to 20 minutes until the onions are soft and slightly caramelized. Remove from the pan and set aside on a plate.
  2. Form the breakfast sausage into a thin patty about the width of your bread that you are using. Add it to the same skillet the onions were in and increase the heat to medium. Cook the patty on both sides until fully cooked (the internal temperature has reached 160 degrees F.), about 5 minutes per side. Remove from the pan to a plate and set aside. Wipe the skillet clean with a paper towel.
  3. Pour the beaten eggs into the skillet, form them into a circle as they set. Flip to finish cooking on the other side. Remove from the skillet to a plate.
  4. To assemble the patty melt. Top a slice of bread with a slice of cheese, the cooked patty, eggs, an additional slice of cheese, onions, and another slice of cheese. Place the other bread slice over the sandwich. Melt the remaining butter in a clean skillet over low heat. Place the sandwich into the skillet and cook on low for 8-10 minutes, turning once, until the cheese is melted and the bread is crisp and golden brown. Add more butter to the skillet if needed. 

 

Adapted from The Pioneer Woman.  

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Roast Garlic Meatballs Recipe

roast_garlic_meatballs_2
These meatballs get a lot of delicious flavor from roast garlic. Two different types of meat are used in this recipe, beef and pork. The meat is mixed together with ingredients such as roast garlic, onion, rosemary and Worcestershire sauce, as well as common meatball ingredients such as breadcrumbs and egg. Roasting the garlic does take a little bit of time but these meatballs are very easy to prepare. I like to serve them with wild rice but mashed potatoes would be a good option as well. Enjoy.

Roast Garlic Meatballs
Roast Garlic Meatballs

Roast Garlic Meatballs

Yield: 4 Servings

Ingredients:

  • 1lb ground beef
  • 1lb ground pork
  • 1 large egg
  • ½ cup breadcrumbs
  • ½ medium yellow onion (finely minced)
  • 1 medium bulb of garlic
  • 1 sprig of fresh rosemary (minced)
  • 1 teaspoon Worcestershire sauce
  • Salt
  • Ground black pepper

Other-

  • 4-5 sprigs fresh rosemary
  • 6 raw garlic cloves
  • 1-2 tablespoons olive oil

 

Directions:

  1. Preheat the oven to 400 degrees F. To roast the garlic—peel the loose skin off of the garlic bulb and cut off the tip of the garlic cloves while they are still in the bulb. Brush the bulb with a little bit of olive oil and wrap it in aluminum foil. Place the wrapped garlic onto a baking sheet and bake for 30-35 minutes. Remove the garlic from the oven and allow it to cool.
  2. Grease a casserole dish with aluminum foil. Heat the oven to 350 degrees F. In a large bowl combine ground beef, ground pork, egg, breadcrumbs, minced onion, minced rosemary, Worcestershire sauce, salt and pepper. Peel the roasted garlic and take out the cloves. Add them to the bowl with the other meatball ingredients. Mix until until all of the ingredients are fully incorporated. Roll the mixture into 1.5 inch meatballs and place them into the casserole dish.
  3. Place individual raw garlic cloves between the meatballs and rosemary sprigs on top. Cover the baking dish with aluminum foil and bake for 35 minutes.  Take off the foil and bake for another 10-15 minutes or until fully cooked (the internal temperature has reached 160 degrees F.).


Adapted from Will Cook for Smiles

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