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So remember that Cook Around the World thing? Believe it or not, it has stayed going strong all year. It may be hard to believe, but it’s true. The only reason you haven’t seen anything about it for a few months is because my results have been less than photogenic.
We made some really embarrassingly unattractive, yet tasty, slow-cooker Swedish meatballs one month, a southern meal complete with some very embarrassingly ugly greens with a hot bacon dressing, etc. another month. I’m just sorry to tell you things have been so ugly around here this summer!
However.
Michael and I, in honor of the release of the Harry Potter movie this month, decided to celebrate with a British meal. Who better to look to for inspiration than Jaime Oliver? We settled on something we’d watched him make one morning and threw in our own twists. Bubble and Squeak!
Turns out, bubble and squeak is very traditional. It’s sausages or meats, served with leftover root vegetables that have been turned into a mash. We made ours fresh rather than with leftovers, and it was SO delicious!
- 1½lbs potatoes, peeled and diced
- 1¼lbs mixed vegetables, diced (we chose carrots, parsnips, broccoli, and cabbage)
- 2 Tbsp butter
- 3-4 Tbsp sour cream
- milk to taste
- salt and pepper
- 1lb sausages of choice (we went with a smoked Bratwurst and it was delicious)
- 3 red onions, halved and thinly sliced
- olive oil
- 1½Tbsp flour
- ¼c balsamic vinegar
- 1c beef broth
- salt and pepper
- Boil vegetables in a large pot of water until very tender. Drain and mash with salt, pepper, butter, sour cream, and milk, as you would with mashed potatoes. Melt a small pat of butter in a large pan and add vegetable mixture. Pat potatoes down into a flat disc. Cook over medium heat until golden brown. Flip over mixture in sections and cook until golden.
- In a roasting pan (if you’re lucky enough to own one) or large baking dish, layer the red onions. Drizzle with olive oil and sprinkle with salt and pepper. Arrange sausages on top. Bake at 425 degrees for 30-40 minutes, stirring every 10-15 minutes for even roasting.
- When onions are caramelized and sausages are cooked, remove sausages and set aside. Pour onions and any juices into a saucepan and sprinkle flour over top. Stir in vinegar and beef broth and cook over medium-high heat until thickened like a sauce.
- Serve sausages over the mash and drizzle with onion gravy.
