Homemade Primal Irish Bangers and Mash
*I know white potatoes are not technically considered Paleo or Primal , however, I did decide to use a small one as it provided just a tiny bit of extra starchiness to the mash that it was missing with the rutabagas and celery root. You can easily leave it out or sub a sweet potato here.
For the Bangers: Make sure that your meat and fat is very well chilled as it processed better through the meat grinder. Cut it into small pieces that are just larger enough for it to fit through your meat grinder. Follow your meat grinder’s instructions. I processed it twice, once with the large grind and second with the small grind for a finer mix.
Chill your ground meat for 1 hour prior to added the seasoning. When sufficiently chilled, add the flour, stock, and seasoning and mixing well to incorporate. You can fry up a small portion of the meat and taste it for seasoning level and adjust here if necessary to your taste. Chill for 30-minutes.
Follow the instructions for your sausage casings—mine came packed in salt. I needed to soak and rinse in warm water for at least 30-minutes prior to stuffing. I also used coconut oil to lubricate the nozzle prior to loading the casing onto the stuffer. Tie a knot at the base of the casing and begin to slowly add the mixture to the hopper, carefully following the instructions of your stuffer. I used a stock pot to catch the stuffed sausage as it extruded. I also did not twist into links until the length of the casing was completed. When stuffed, chill in the refrigerator or freezer until you are ready to use. I pan fried mine in coconut oil. Be careful not to stuff too tightly as they WILL explode—mine sure did!
For the Mash: Boil your peeled and cubed veg and garlic. Drain and mash—salt and pepper to taste.
I served my Bangers and Mash along with roasted balsamic, bacon Brussels sprouts—I will blog that later this week.