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Bangers and Champ Recipe

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This recipe for Bangers and Champ, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wendy Lotze
Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb (about 8) fat, coarse ground pork or beef sausages
l lb yellow onions, peeled and cut in rough chunks
1 tsp prepared English mustard
a pinch of thyme
1 cup hard cider (dry is best, and reglar cider can be substituted)
salt and pepper
1 large red eating apple.
To Serve: Creamy mashed potatoes

Directions:
Directions:
Prick the sausages once or twice with a fork, then lightly brown them in a medium sized cast iron or other heavy-bottomed skillet for about 5 minutes, turning often. The skillet should provide just enough room for ingredients to fit tightly. Pack the onions in around the sausages, giving the pan a few shakes. Stir in the mustard, thyme and apple juice.

Cover and simmer (do not boil) over medium low heat for about 30 minutes. The apple juice will combine with other pan juices to make a rich gravy. Season to taste with salt and fresh ground black pepper.

Core but do not peel the apple. Divide into 8 to 10 slices and arrange over the top of the dish. Cover and simmer for another 5 minutes. The apples should soften but keep their shape.

To serve, arrange two sausages on a generous portion of creamy mashed potatoes and top with apples, onions and gravy.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
From About.com - Great St. Patrick's Day meal!

 

 

 

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