28 August 2013

Rainy Day Banger's and Mash with a Warm Mustard Cabbage Slaw

Hey All,

Can I just tell you how excited I am that everyday this week is showing a 40-60% chance of rain. I literally don't know if I have been so happy or completely inspired to cook because of weather all summer long. Its probably a sickness and I should get it checked out but why ruin a good thing right?
So I was sitting at home on Sunday night watching The Very Thought of You on Netflix and watching the drizzly rain when I started to develop a hankering for Bratwurst. Now if y'all know me like my husband does, I don't really crave bratwurst. I'll eat one casually at a friend BBQ and I'll fix them for the Hubbs but I haven't every really wanted one, if you know what I mean, so craving a bratwurst is really unheard of.

I tried to put it out of my mind and made an awesome chicken dish for dinner on Sunday (recipe coming soon) but alas Tuesday at work it was all I could think about. I looked up a bunch of recipes for bratwurst (or hot dogs if your kids are picky eaters) and cabbage, a dish that my mother often made when we were growing up. Many looked good but they were just missing something. That warm, hearty, stick in your stomach element. Then I remembered that the movie The Very Thought of You was set in England and what is one of England's most traditional dishes but Banger's and Mash! That is what all of those recipes were missing the warm, and creamy mashed potatoes.

Right after work I went to the store. Which if you, can avoid it. It was an absolute nightmare, but it ended up being worth the agony. I got home and started the whirlwind that is my cooking and tried to remember to write things down. That's my biggest issue when creating a new dish, I cook by feeling and taste so its hard to remember to write down when I add a pinch of this or a dash of that. It's the Hubbs greatest plight since he married me. I'll make something for dinner and he will ask for the same dish a week later and to his dismay I can't remember exactly how I made it so nothing is really the same twice.

As I started cooking I ran out to play with the dogs for a few minutes and when I came back into the house I was completely salivating. That is how good this smells, if you have a neighbor that you are trying to win over or you want a promotion from your boss I highly recommend this dish. That's how much I love it I would feed it to my boss and let him critique it all the way to Timbuktu because I know that its a keeper and its going into the recipe vault to be made whenever the weather is reminiscent of England, Fox Hunting and warm cozy afternoons.

Banger's and Mash with a Warm Mustard Cabbage Slaw

From The Desperately Happy Housewife

1  package German Style Bratwurst
 ½ Cabbage thinly sliced
½ onion thinly sliced
1 ½ t chopped garlic
  Salt and Pepper to taste
1 Small bottle of Martinelli's Sparkling Apple Juice
6 Yukon Gold potatoes
2 C Heavy Whipping cream
2 ½ t Stone Ground Mustard ( Private Selection)
 1 t Whole Grain Mustard
 3-4 C Chicken Broth
  4 t butter
 1 Golden Delicious apple
¼ t garlic powder
 2-3 T all purpose flour

1. Melt 1 t butter in a large oven proof frying pan. Add cabbage and onions and sauté until they begin to turn golden brown. Add in Garlic, 1 t whole grain mustard, and 1¼ t stone ground mustard, stir well and let simmer for 2-3 minutes. Add in a sprinkling of salt and pepper.
2. Preheat oven to 375 degrees.
2. Nestle each Bratwurst into the cabbage mixture and let cook for 2 minutes and flip them over to the other side. Cook for another minute and then, Add in ¾ of the bottle of Martinelli's Sparking Apple Juice and let reduce for 4-5 minutes. Add in a sprinkling of salt and pepper.
3. Once reduced add in 1 cup of chicken broth and let simmer for a few moments while you cover the saute pan with aluminum foil. Place pan in preheated oven and set timer for 10 minutes.
4. Meanwhile, cut up Yukon gold potatoes in 2 inch half moons and place them in a pot of water. Place pot onto boil. Boil until potatoes are fork tender then drain and place potatoes back in hot cooking pot on the stove.

** While bratwurst and potatoes are cooking, go into your living room and watch and episode of Rules of Engagement, then get back to work. Just kidding but really, you don't want this dinner to burn**

5. Melt 2 t of butter into potatoes while you remove aluminum foil from bratwurst pan.
6. Pour in ½ c of chicken broth to melted butter and potatoes along with ¼c of heavy cream. Begin mashing and add more cream if desired. Finally add salt and pepper and garlic powder and stir to combine.

7. Remove Bratwurst pan from the oven *please take note to always use a pot holder on the pan as it will be hot for quite a while after removing the pan, not that I would know…*
8. Place Bratwurst on a plate and cabbage mixture in a bowl reserving the liquid in sauté pan. Add in remaining 1 t of butter and let melt.
9. Once butter is melted add in the rest of the stone ground mustard and stir to combine.
10. Sprinkle in 2 T of flour (3 if needed) to make a rue and whisk to combine with cooking liquid in the pan. Let cook for 30 seconds and slowly stir in 1 cup of chicken broth ( if you need more feel free to add it, you want it to look like a medium to loose liquid).
11. Once mixture is a loose liquid whisk in 1/3 c of heavy whipping cream. Keep burner on medium low heat and reduce the mixture until it meets your desired constancy. ( I wanted it to have the consistency of a loose pan gravy) .
12. Julianne the Golden Delicious apple for garnish and pull out your sauerkraut.  

13. Plate up your bangers, mash and cooked cabbage slaw and you are ready to eat. 


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Hey y'all I am Sara otherwise known as the Desperately Happy Housewife. When I am not working I am busy crafting, blogging and re-decorating my house. I channel Lucille Ball and Lauren Graham on a daily basis to get me through the "Oh my gosh I just sewed my finger" moments that often happen. I hope you stay a while and get a chance to see what makes me desperately happy.

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