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Bangers and Mash

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Bangers and Mash Bangers and Mash

INGREDIENTS:
1 lb. Sausage - Pork, Beef, Venison, or your choice
Mashed Potatoes - see recipe below
Vidalia Onion Gravy - see recipe below

STEPS:
Heat skillet, grill pan, or grill on medium low heat.
Place sausages in skillet and brown on all sides.
Approximately 5 minutes per side.
Remove from skillet and place sausage in oven safe dish and cover with foil.
Place in 200 degree oven until ready for plating.

INGREDIENTS: Vidalia Onion Gravy Recipe
3 Vidalia Onions or Sweet Onion - Peeled and julienned
3 Tbl Unsalted Butter
5 Cups Beef Stock
1 Cups Red Wine - Cabernet Sauvignon or Merlot
1 Tbl Fresh Thyme Leaves
Kosher Salt and Ground Black Pepper to taste

STEPS:
In large sauce pot or sauté pan over medium high heat, melt butter.
Place onions in pan and stir to coat.
Cook onions until translucent and begin to brown about 8-10 minutes.
Add red wine and deglaze pan getting all the brown bits from bottom of pan.
Cook for about 2-3 minutes until wine is absorbed and almost dry.
Add beef stock and thyme and continue cooking until mixture has reduced by half.
Taste and season with salt and pepper to our liking.
Remove from heat and set aside until plating.

INGREDIENTS: Mashed Potato
2 lbs. Potatoes - Yukon Gold or Red - washed and cubed
1/4 Cup Unsalted Butter
4 Tbl Butttermilk or Whole Milk or Heavy Cream
1 tsp Dry Mustard Powder
Kosher Salt and Ground Black Pepper to taste

STEPS:
Place potatoes in 3-5 qt sauce pot on medium-high heat and cover potatoes with water.
Bring to a boil and reduce heat to medium.
Cook for about 10-15 minutes until potatoes are fork tender.
Drain potatoes in colander and place back into pot ad let steam dry for about 2 minutes.
Using a potato masher or fork, mix in butter, buttermilk, dry mustard and salt and pepper to taste.
Mash potatoes until fluffy and smooth.
Place to the side until plating.

TO SERVE:
Using 4 large bowls or plates, evenly divide mashed potatoes on each plate.
Divide sausage evenly between each plate and place on Mashed Potatoes.
Pour Onion gravy over the top of sausages and potatoes.
Garnish with chopped parsley for color if desired.
Serve and enjoy!!

Bill's by the Beach
300 West Beach Blvd.
Gulf Shores, AL 36542
HOURS: Monday - Friday 11 am. - 10 p.m.
Saturday and Sunday Brunch - 9 a.m. - 4 p.m.
Saturday and Sunday Dinner - 4:30 p.m. - 10 p.m.
www.billsbythebeach.com or follow us on Facebook, Instagram, or Twitter.

Special Event:
Chef's Table V featuring wines from Alabama Crown. This is 5 course chef designed menu pairing of food and wine. Chef's Table is by reservation only and limited seating is available. Dining experience includes wine and food education, as well as a question and answer period with Chef Jon.

About the Chef:
Chef Jon Gibson is an Executive Chef as well as Chef advocate and supporter for Wild American Shrimp and activist for the use of Wild, Sustainable, and Domestic Seafood. He has been featured on Food Network and has had several appearances from Coast to Coast on local TV and Radio. 
His "cutting edge" yet "comfort" style cuisine and his tenacity in the use of local produce, shrimp, and fish, has earned him the nicknames of "Guerrilla Chef". 

All recipes and cooking tips can be found on chefjongibson.com or follow Chef Jon Gibson on FB, Instagram or Twitter for further information or recipe ideas.

All content © 2016, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved.

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