Bangers and Tatties

I found this recipe on another food blog a while back, and made it according to her recipe, without changing a thing. Good thing, too – as it was pure perfection as is. A quick and convenient meal for a chilly winter’s night that ends up being much greater than the sum of its parts. I would make this again in a heartbeat.

Bangers and Tatties

Bangers and Tatties Robin Sue’s Way
recipe from Big Red Kitchen

Saute a 10 ounce bag of shredded cabbage with one thinly sliced sweet onion, fresh ground nutmeg and black pepper, and kosher slat to taste. All in a bit of butter of course- about 1 1/2 T. While that cooks, in a huge skillet with lid, steam 12 bangers (from Trader Joe’s) and 3 boxes of Mrs. T’s Pierogies in 1/4 cup Murphy’s Stout, 1 1/2 cups water, and 2 T. butter. Once the pierogies are soft- takes about 10-12 minutes, pour the broth off into a pot and add to it- 1 T. Dijon mustard, 1 T. horseradish, kosher salt and pepper to taste, and 1 T. corn starch mixed with 1/2 cup stout. Also throw in a few pinches of sugar to soften the bite of the stout. Gently heat the sauce until thickened while the bangers and pierogies continue to fry in their original pan with 2 T. butter thrown in to prevent sticking. Place all components decoratively on a platter and serve immediately. Serve sour cream on the side. Serves 8.

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