The following recipe is from the August 3 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
In order to learn practical Defense Against the Dark Arts, Harry Potter and company formed Dumbledore's Army. Of course, preparing to defend one's self against dark arts requires a good amount of stamina and a big, belly filling meal. In this case, Harry Potter went for a that good old British staple, Bangers and Mash. This big pile of sausages served with mashed potatoes and onion gravy is adapted from Dinah Buchholz's The Unofficial Harry Potter Cookbook and is certainly the kind of meal that will steel you against all sorts of darkly magical onslaughts. The sausages are spiced with all sorts of herbs (more mundane than magical, but delicious nonetheless), including marjoram, thyme, and sage, that give these all-beef (or beef and pork) links a wonderfully herbal kick.
- 1/2 pound ground veal
- 1/2 pound ground pork or beef
- 1 cup fresh bread crumbs
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground sage
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon ground thyme
- 1/4 teaspoon freshly ground black pepper
- 2 egg yolks
- 2 tablespoons butter
- 6 potatoes, peeled and quartered
- 2 teaspoons salt
- 4 tablespoons (1/2 stick) butter
- 1 cup whole milk or half-and-half
- Freshly ground black pepper to taste
- Onion Gravy
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- Salt to taste (this will need to be adjusted to the saltiness of the broth)
For the bangers, combine all of the ingredients except for the 2 tablespoons of butter or marjorine in a large mixing bowl and mix well. Heat the butter or marjorine in a skillet. Form the meat into sausage shapes and fry on each side over medium-high heat, turning often, until the sausages are well browned. Transfer the sausages to a paper-towel-lined plate. Repeat until all the mixture is used up.
For the mashed potatoes, place the potatoes in a pot and cover with water. Bring water to a boil, then reduce the heat and simmer about 25 minutes or until the potatoes break apart when pierced with a fork. Drain the potatoes. Add the salt, butter, milk or half-and-half, and black pepper. Mash with a potato masher until the potatoes are light and fluffy.
For the onion gravy, heat the oil in a medium saucepan. Add the onions and cook over low heat, stirring occasionally, until the onions are golden, about 30 minutes. Add the flour and stir until smooth. Add the chicken broth. Cook over medium heat, stirring constantly, until thick and bubbling. Taste the gravy and add salt, if necessary.
To serve, place 3 or 4 sausages on a plate. Mound the mashed potatoes on the side, and spoon generous amounts of onion gravy over the whole lot.