Now that I'm eating a little meat every now and then, I've revived the bubble & squeak dinner of my childhood: bangers and mash (sausage & mashed potatoes) with a side of steamed cabbage. I made it tonight for a quick dinner and Colin proclaimed it his second favorite winter meal after chili. The twist on the original is that I use the Al fresco chicken sausages. (The teriyaki ginger & apple maple flavors are the best.) This time, I steamed the potatoes and cabbage together (added the cabbage halfway through) and that worked out swell. Mashies with just a tad of butter, milk, salt & pepper. Cabbage with the same.
And of course, I served mustard alongside. Colin likes the grainy kind of Dijon mustard. Me, I like Coleman's Hot English Mustard.
Mmm, so good!