Thuringer Banger and Mash

 One of the items I picked up from the discount meat market a month ago was Thuringer sausage by Schneider meats of Canada.

It's a nice country sausage which can be eaten hot or cold.

Good for a hearty meal.

Now from time to time, when I post my foods on my Facebook, I'll get comments likewhere are the vegetables.

To which I replied potatoes, onions, carrots and Brussel Sprouts are vegetables. 

Brussel sprouts one of my favorite vegetables. 

Cabbages after taxes as my Dad calls them.

Back in the 1980s when my parents were busy, I wad tasked as a 15 year old to help with making supper for them my younger sister who wassa toddler and myself.

For green vegetables we'd buy McCain frozen vegetables in boxes, big enough for one meal for 4 people. Open the top slap in some butter AND dash on some onion salt.

Dad found my choice of Brissel sprouts a bit monotonous one month.

Anyway I was getting old enough and the Liquor control board in Mova Scotia changed the laws to allow pubs to serve families with kids as long as the places served food and shit down to said families and kids by 9pm.

Hence I was introduced to a Brotosh pub classic, Bangers and Mash.

The way we serve it here in Nova Scotia is to usually bake the sausage serve with a Mash with sauerkraut and mustard on the side as the UNESCO town of Lunenburg gives us some German heritage in our otherwise Tartan image. I know we are in the land of Migmagi.

I made this and served it to a British coworker of mine. He didn't appreciate the sauerkraut. I didn't invite him back.

My RAF veteran buddy who I taught kindergarten with liked it. He was welcome in my home again.

In the above dish I added saluted mushrooms and tried to make a gravy with it. It was ok, I still need to work on my gravy skills.

Still all in all a good hearty meal.