Tuesday, April 26, 2011

Bangers and Mash (Emptying the Cupboards)

Yep, I did it again. In my sad quest to change our diets (both my husband and I want to lose weight, so we're cutting carbs out as much as possible) I did not buy enough food to last two weeks. So I had to start getting creative to last through til payday. I found some potatoes buried in a lower cupboard, just starting to go a little bad, and you can always keep peeling til you hit the good part of an onion. And hooray for discount sausage! All in all I probably made this meal on about, oh, $4.


2 Idaho Potatoes (large), peeled and cubed
2 sweet potatoes, peeled and cubed
1 medium sized onion, chopped
2 fat cloves of garlic, chopped
2 cups chicken broth
3 Tbsp butter
1/4 cup milk
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp seasoned salt
1 Tbsp dried parsley

4-6 large sweet sausages

Put potatoes in a large pot and add the chicken broth, then add enough water to cover the potatoes. Cover and start on med-high heat while you chop the onion and garlic. Add onion and garlic, cover, and cook until boiling. Then raise the lid a bit for steam to escape and turn heat down to medium.

While this cooks, put sausages in a large skillet and add about 3/4 cups water, then cover the pan and cook on medium-high for about 8 minutes. Then take the lid off, poke the sausages with a fork, and turn over periodically as they cook, uncovered, an additional ten minutes or so.

Once potatoes are fork-soft, drain the liquid and return to the pot. Add all other ingredients and spices and mash well, mixing together with a large spoon.

Serve with the sausages and some ketchup.