Bangers and Mash.

I can guarantee anyone who makes this meal will have a Happy Is. moment. Unfortunately, we were not able to complete. With all the ingredients purchased, we were degraded to grilled burgers and brats. Sorry peeps but 77 degree weather in March doesn't come around that often in Iowa...so when in Rome? or crazy weather in Iowa? Ya gotta cave to it. And delicious they were. Hannah ate two burgers... since she's in two-a-day swim training:) Watch out Hannah...calories will catch up:)

We are anxiously planning our party and trying to find Lamb Shoulder. Really, what's the difference between a shoulder and a leg? To me, the leg sounds meatier but evidently the shoulder is the thing to get for making a stew, Irish Lamb Stew that is.  I ordered the buns today. Did you know that Hy-Vee will make buns to order? I ordered a mix of pumpernickel and light rye buns for the corned beef. Very cool little tip.

Our costumes arrived today from our dear nearly Irish mother, Kathleen Irene. Each box contained wigs, hats with beards, tiaras, necklaces, rings and shamrock mugs. We are set for wardrobe... now to find the Lamb shoulder!

Haven't heard a peep from cousin, Amy...she may be walkin' by now.

True Bangers and Mash with Onion Gravy
Ingredients
4 links pork sausage
2 pounds potatoes, peeled and cubed 
1/4 cup butter 
2 tablespoons milk (optional) 
1 teaspoon dry mustard powder
Salt and ground black pepper to taste
1 tablespoon butter 
2 large onions, chopped 
6 cups beef broth 
2 cups red wine
Directions
1. Preheat oven to 200 degrees F (95 degrees C). 
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm. 
3. Place potatoes into a saucepan over medium heat, cover with water, and boil
gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in
1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just
starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half
its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving
plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.

We WILL make this at some point....