Hi All! Teri is in London on vacation right now! You can see her travel adventures over on our instagram. We decided to make a dish called Bubble & Squeak with Bangers. Cute name, right? It’s a traditional English dish consisting of leftover winter vegetables (such as roasted potatoes, cabbage, brussels sprouts, carrots, etc) all mashed up, then pan fried like one big savory pancake (sort of)! We’ve made our own version of this cutely named dish and turned them into little mini vegetable cakes. We’re serving ours up with some bangers (duh) and a pretty awesome bourbon-mustard cream sauce. Enjoy!
Bubble and Squeak with Bangers
Serves 6 to 8
bubble and squeak:
8 Brussels sprouts , stemmed and halved
1 carrot, peeled and cut into 1 inch pieces
1 parsnip, peeled and cut into 1 inch pieces
1/2 kohlrabi, chopped
1/2 turnip, chopped
1 tablespoon thyme
3 1/2 tablespoons extra virgin olive oil
2 1/2 cups mashed potatoes, warmed
2 ounces goat cheese
salt and pepper to taste
8 small sausages (of your choice)
2 tablespoons extra virgin olive oil
mustard cream sauce:
2 tablespoons sweet cream butter, softened
3 tablespoons shallots, diced
1 garlic clove, minced
2 teaspoons thyme minced
½ cup sweet bourbon
3 1/2 tablespoons whole grain mustard
1/2 cup heavy cream
salt and pepper to taste
1. Preheat oven to 375°F.
2. For bubble and squeak: Place Brussels sprouts, carrot, parsnip, kohlrabi, turnip, and thyme onto a baking sheet and toss together with 1 1/2 tablespoons oil. Season with salt and pepper. Roast vegetables for 20 to 25 minutes or until browned and tender.
3. Transfer mixture to a food processor and pulse 6 to 8 times (you should have a coarse mealy texture). Place mashed potatoes, goat cheese and pureed vegetables into a mixing bowl and stir together until well mixed. Season with salt and pepper.
4. Place remaining oil in a heavy bottom skillet and place over medium-high heat. Form 1/3 cup patties with potato mixture and fry on each side for 2 to 3 minutes, flattening with the back of a spatula.
5. For bangers: Place sausages in a pot of water and simmer for 10 to 15 minutes or until cooked through. Pour oil into a heavy bottom skillet and sear sausages on each side, 5 to 6 minutes. Remove from heat and set aside.
6. For mustard cream sauce: Place butter in a small skillet over medium heat and sauté shallots and garlic for about 3 minutes. Add thyme and continue to sauté for an additional minute. Deglaze pan with bourbon and simmer until almost all liquid has evaporated from pan. Add mustard and stir. Pour cream over mustard mixture and simmer until sauce has reduced by a third. Season with salt and pepper.
7. To serve: Place a couple vegetable cakes onto a plate, top with bangers and finish with a drizzle of sauce. Serve hot.