Bangers And Mash!

-Start by taking your pork and pat it dryyy. Cube, then chill it in the freezer until firm for an even grind.

-In a bowl, mix together the rusk, salt, garlic powder, onion powder, mace, nutmeg, black pepper, thyme, rosemary, and sage.

-Once the meat is chilled, grind it once through a meat grinder. Add the spice mix to the ground meat and mix thoroughly by hand until evenly distributed.

-Pour in the cold water (10% of the meat weight) and mix until the texture becomes tacky. Stuff the mixture into sausage casings to your desired size.

-Let the sausages rest in the fridge overnight or until ready to cook. When ready, snip them and grill plump and cooked through, reaching an internal temperature of 165-170°F.

-For the chicken stock, grill the chicken bones for about 10 minutes to develop a smoky flavor. Place them in an Instant Pot with parsley, carrots, onion, garlic, bay leaves, peppercorns, and enough water to cover. Pressure cook for about 2.5 hours.

-Strain the stock and let it cool in the fridge so the fat separates. Skim off any impurities and pass it through a fine mesh strainer once more before storing.

-To make the mashed potatoes, boil the quartered Yukon Gold potatoes with green onion whites in the water for extra flavor. 

-Once tender, mash them. Melt the Irish butter, then add milk or cream. Mix into the mashed potatoes until the desired consistency is reached. Season with salt, white pepper, and diced green onions, folding everything together. Adjust salt to taste.

-For the gravy, melt butter in a pot and whisk in an equal amount of Wondra flour to form a roux. Cook it down until golden, then slowly add about a quart of the chicken stock. Bring to a simmer, season with salt and pepper, and adjust to taste.

-Plate up & Enjoy!