Ingredients

6 oz. Crispin Cider’s Stagger Lee

8 oz. Chicken stock

1 oz. Irish Whiskey (local favorite-2 Gingers)

8 Links of Sausage; beef, pork, or chicken-I used Billinski’s Apple & Chardonnay sausage

2 lbs. Yukon Gold potatoes

1 Large white onion, sliced

1 Tbsp. olive oil

2 Tbsp. flour

1-2 Tbsp. dijon or stone ground mustard. You might want to adjust the quantity based on the strength of your mustard and your personal taste.

1/4 c. Heavy cream

1/4 c. Sour cream

3 Tbsp. butter

Salt and Pepper to taste

Preparation

  1. Peel and chop your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover with cold water. Bring the potatoes to a boil, add a little salt (1/2 tsp.), and let simmer for 20 minutes or until tender.
  2. Give your sausages a couple pricks with a fork on either side. Heat a large skillet over medium high heat. Add the oil to the pan, then your sausages, and cook on all sides until browned. Remove the sausages and set aside.
  3. With the pan still on the heat, add in your sliced onions and sauté for about 5 minutes or until the onions become soft. Add the flour and stir until well incorporated.
  4. Add the chicken stock, whiskey, and cider to the pan with the onions and bring to a boil. Reduce to a simmer and then add back in the sausages. Simmer for about 15-20 or until the liquid has reduced into a nice gravy-like sauce.
  5. When your potatoes are done; drain, return to pot and add: cream, sour cream, butter, mustard, and salt and freshly ground pepper to taste.
  6. Serve bangers whole or cut over a mound of potatoes and with plenty of onion gravy. Make sure to have your glass of cider and shot of Irish whiskey on the side.