You have all the time and money you might need. Full access to a perfectly-stocked pantry and fridge. Complete availability of any ingredients and equipment you can think of.
Limited only by your own skill level and imagination, how would you reinvent the old and tired sausage and mash?
Alexander Williams
I'd get a German butcher who can make something that actually resembles a proper sausage.
Nathan Hall
Sausage needs to something good, smoked, and spicy, like an andouille. Mash is made from Yukon golds only, with some roasted garlic and a shit-ton of real butter. Then you need a gravy from the sausage drippings for both. For texture, a fat slice of toasted bread, preferably French or Italian, with more real butter.
Liam Roberts
Either that is a small portion or those are some very wide sausages
Nathaniel Reed
>reinvented
Josiah Cox
>expecting Veeky Forums to be creative
Maybe if you included McDonald's in the OP somehow
Carson Garcia
>horesradish/cheese/parsley creamy mashed potato dumplings. >apple/sage/walnut smoked sausages >some kind of maple gravy
Ian Evans
>You have all the time and money you might need. >Full access to a perfectly-stocked pantry and fridge.
uhh? and im making mashed potatoes??
Isaiah Lewis
I wouldn't. Fine dining, in the French sense, is in decline; far more profitable would be to simply serve unpretentious bangers and mash made with high-quality ingredients and skill.
Jason Ward
If you are a Bong, depending on where you live you might do the trip in under 5 hours with a car. >Be German >Live closer to a bunch of British cities than to Berlin
Jonathan Watson
Tuscan sausage on potato flour focaccia with black olive and tomato tapenade.
Jordan Howard
You're reinventing them apparently
Josiah Bell
First of all, get pig. Stock out of the whole head, brains included. Proceed to making own piggy sausage meat, include veal, herbs, roasted black garlic, spices, apple and leek or celery, all the good stuff. Then, puree that fucker. Mix it with a bit of roasted parsnip. There's your mash.
Make goat and cow butter - a compound with garlic and lemon.
Use intestines that have been soaking in the stock, stuff with three kinds of roasted potatoes, purple, white, sweet. For a tasty surprise include a few with sundried tomatoes and artichokes. In creamy, extra buttery form, add parsley, extra virgin olive oil, salt and pepper in the mix. There's your sausages.
Use the chunks from the broth, brains, cheeks etc etc, reduce with wine, thickly cut caramelized onions. A touch of coffee. There's your gravy.
Serve with a side of simple pickled amaranth, feta and capers, heavy on the dill.
Garnish with deep-fried pig's ears and a splash of lemon.
Bangers and mash.
Jacob Scott
Minced goat, ajwain, bay, espellete, wild garlic, tallow in some sort of a super thin skin Salt bake some cyprus reds, then add light shallot jus, butter, cream, bacon powder garnish with truffle creme and chives
Brandon Adams
Can this be a very unofficial food challenge? Because I have a great idea, but I would want to make it and plate it for you guys. This thread will probably drop off before I have time to go to the store tomorrow and then make it, though :(
Caleb Scott
If you're willin', I'll be a-bumpin'.
Nathaniel Rivera
Alrighty, I'll give it a shot.
Joseph Clark
vegan sausage over a bed of quinoa
Jaxson Phillips
cocaine sausage
Evan Campbell
delet dis
Nathaniel Sanchez
HOW WOULD YOU MAKE A SAUSAGE USING NOTHING BUT MC CHICKENS
Lincoln Clark
You'd have to grind them up and stuff them into casings. You'd also have to add some extra meat with fat so they wouldn't be dry as fuck.
Mason Sanders
There must be a tutorial for that somewhere
Parker Lewis
I got it. Buy some chicken thighs that still have plenty of fat on them (get bone in thighs and debone them if you have to ) and cut them into one-inch dice. Then grind them and your mc chickys in the meat grinder (you can use a food processor if you have to, but the texture wont be as nice). Put in a bowl and bind mixture together using mc donalds honey mustard dipping sauce. Use a ziplock bag with the corner cut off to stuff into casings if you don't have a sausage stuffer. Lightly simmer sausages in broth or water (or if you want to be crazy, sprite) for about 10 minutes, then grill till browned and cooked through.
Christian Wood
Some things shouldn't be re-invented. I mean if it ain't broke..
Ryder Allen
Don't really need to frankly, just do the usual. Go to the butcher's and buy a couple of different sausages, fry them, fry some onions and mushrooms, make gravy. Roast garlic mash. Side dish of seasonal greens.
Asher Powell
What about dessert? Candied bacon and dark chocolate sausages, served with ube and a drizzle of tart apple toffee syrup. Bangers, mash, gravy.
Landon Collins
missing the point there buddy
Ian Butler
missing the point there buddy
Asher Fisher
budding the point there missy
Oliver Ross
missing the bud there pointy
Ryder Allen
For a London Pride Pork Sausage?
I think in NZ we have the best sausage culture.
Gavin Moore
Of course you would. Kiwis on Veeky Forums are like canucks on Veeky Forums.
Hudson Richardson
Duchess style potatoes, whipped with butter case, dill, chives, and a bit of sour cream, baked in a bourbon cured sausage cup in an apple wood oven (medium smoke level), finished to a thin char to develop a crust and crispy tips on the piped potatoes. The key is getting the thickness of the sausage cup right to allow optimal texture between the potato crust and sausage crispness with enough drainage for the sausage fat.
Mason Sanders
butterkase*
Joseph Sullivan
Well my mum actually made bangers and mash for tea once a week so I think Im qualified to comment on it.
I think all but one have shit the bed completely and forgotten about gravy.
Xavier Miller
ONION GRAVY
Gavin Rogers
Yes and yes, drool and would eat.
Not reinvented at all but still sounds delicious.
Gabriel Butler
...
Jacob Nguyen
Bangers and Mash Pasty with a red wine gravy
Andrew Cook
thats a staple mate
Jaxon Howard
>German >better than Cumberland >better than Polish sausage
No way, krautfag.
Lucas Cox
As promised -- bump
Grayson Cruz
...
Josiah Jackson
German brats are a boring af sausage and that's why they ended up drowning it in curry powder and ketchup to make currywurst. Never has there been a more whitetrash food than that abomination.
Colton Rivera
I feel sorry for you.
Jordan Carter
This shit right here
Bangers and mash is fucking pleb food but damn tasty when made right, sausages can be whatever but the mashed potato has to be creamy and a bit salty, what really brings them both together is thick ONION GRAVY OH MAH GAWD
Jayden Cooper
But everyone does that. There must be a way to incorporate onion gravy in an inventive fasion.
Michael Moore
There is a grain of truth here...
Daniel Garcia
you haven't seen how I whip potatoes for duchess, nor how I would cure the sausage. Or maybe our definitions of reinvented are entirely different. I see new techniques, even if inspired and communicated as other techniques they are most similar to as reinventing. "Make a dish with potatoes and sausage as unlike bangers and mash as you can" doesn't seem like reinventing bangers and mash.
Samuel Ortiz
>reinvent riːJnˈvɛnt/Submit verb gerund or present participle: reinventing change (something) so much that it appears to be entirely new.
So... yeah.
Noah Rivera
Im american and sausage isnt a real thing here
Benjamin Murphy
I'm American and you need to stop shopping at Aldi's.
For fuck sakes, I'm in a small town and two of the nearest grocers grind and produce their own sausages.
The "lul 'america!" bullshit makes you look more retarded than the picky, isolationist, or irresponsible fuckers that were born between '45 and '75. The "back in my day" assholes who lean on others' laurels overdoing punishment on parents who would produce offspring who abhor punishment and assume everyone is at equal blame are responsible for most of this country's failings.