bangers and mash.

i don't know if it's just the fact that i'm addicted to watching gordon ramsay or if it's the head of cauliflower in my fridge that's about to go bad....whatever the case may be, i suddenly had a hankering to make some good 'ole bangers and mash. now i know he's scottish....but he's got a british accent, dammit! and yay for low-carb food!



started off with cutting the cauliflowers to size and then boiling them in salted water. after that was done cooking, i drained it and took some three cheese blend, paprika, pepper, and a little bit of half and half to make the mash. added some garlic powder and then some freshly chopped green onions. beaauuuutiful!



next, i pan fried the chicken sausages in olive oil, set them aside, sauteed some onions, then added some chicken stock, pepper, a little half and half, and thickened it with a little corn starch. then put the sausages back to simmer with the gravy and that was it!

one thing i think i would do differently is probably to have more gravy to cover the sausages with. and probably a less salty sausage. this particular one was a teeny bit salty for what i had in mind. but, overall, it was still pretty good. yay! :)
 

Cheesy Cauliflower Mash
(makes 2 to 3 servings)

1/2 large head cauliflower, cut to pieces
1/8 cup or so three cheese parmesan blend
1/4 tsp paprika
1/4 tsp garlic powder
1/3 cup or more half and half
salt and pepper
1/4 cup green onion, chopped

Boil the cauliflower in salted water until soft and tender. Drain and return to pot. Add the parmesan blend, paprika and garlic powder. Over very low heat, mash the cauliflower while slowly adding the half and half. When reached desired consistency, stir in the green onion. Season with salt and pepper to taste.
 

Sausage in Onion Gravy
(makes 2 to 3 servings)

4 chicken sausages
1 small onion, sliced or chopped
i clove garlic, minced
olive oil
1 tbs flour
1/4 tsp onion powder
1 1/2 cups low sodium chicken stock
1/3 cup half and half
salt and pepper
1 tsp cornstarch mixed with a little water for thickener

Pan fry the sausages until browned in a little olive oil. Remove from pan and set aside. In the same pan, add the onions and the garlic and cook until onions are slightly translucent. Add the flour and onion powder and cook for a few of minutes. Add the chicken stock and half and half, stirring constantly. Add desired amount of cornstarch/water mixture slowly while stirring then add the sausages back to the pan. Let simmer until desired thickness (mine took 10 minutes) then season with salt and pepper to taste. If too thick, add additional stock or water to thin out. Serve sausages topped with gravy.