Bangers:
1-2 packages of bratwursts (or any sausage of your choice).
2-4 cans of beer (we used Guiness)
1/2 onion sliced
1-2 cloves garlic
Mash:
1-3 pounds potatoes, scrubbed, peeled and diced. (i used blue/purple taters from my local whole food market, and they were too small to peel, so I washed and cut them in half).
Enough water to cover them in the pan
Butter
salt and pepper
Milk
Sour cream
(whatever else you use to make your mashers YUMMY)
Place brats in pan (I used a small stock pot since it has high sides). Add beer, onions, and garlic. Bring to a medium simmer and cook for atleast an hour.
While the brats are cooking, cook your poatoes in a spereate pan until a fork inserted into a dice causes the dice to slide off easily (25-30 minutes). Drain and place back in pan. Add butter, salt pepper, and other fixings to them and mash away.
Serve with a dollop of potatoes on the plate with 2-3 brats ontop/surrounding. Enjoy!
1-2 packages of bratwursts (or any sausage of your choice).
2-4 cans of beer (we used Guiness)
1/2 onion sliced
1-2 cloves garlic
Mash:
1-3 pounds potatoes, scrubbed, peeled and diced. (i used blue/purple taters from my local whole food market, and they were too small to peel, so I washed and cut them in half).
Enough water to cover them in the pan
Butter
salt and pepper
Milk
Sour cream
(whatever else you use to make your mashers YUMMY)
Place brats in pan (I used a small stock pot since it has high sides). Add beer, onions, and garlic. Bring to a medium simmer and cook for atleast an hour.
While the brats are cooking, cook your poatoes in a spereate pan until a fork inserted into a dice causes the dice to slide off easily (25-30 minutes). Drain and place back in pan. Add butter, salt pepper, and other fixings to them and mash away.
Serve with a dollop of potatoes on the plate with 2-3 brats ontop/surrounding. Enjoy!
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