I’ve own the Tomb Raider Cookbook for a while now. This past Sunday, I was committed to finally making something from the book. Took several pages before I found a recipe I thought I could a) make and b) get my picky wife and son to eat.
I went with the Bangers and Mash recipe. As who doesn’t like mash potatoes or sausage?
Turns out, my son doesn’t like mash potatoes (preferring fries) and my wife is certain she doesn’t like sausage. Which I of course, only learn once they are sitting down after prepping and cooking for an hour.
I couldn’t find any pictures online of the recipe, so in an attempt to make the Internet the space I want it to be, I’m writing this article to help the next person who wants to see what it looks like.
I thought they came out very well! Especially as this is going to be my lunch and dinner for the next two lunches.
8 pork sausages was too many, especially as I had to buy a 12 pack, so I have four to fry up probably this weekend or for lunch if I head home one of these workdays. 15 minutes seemed about right, plus the time they sat in the gravy. I have five cooked to enjoy so that’s nice. I should have just bought the five pack from Wal-Mart.
8 potatoes was also way too much for my smaller family. Four probably would have been just about right. 8 was also too much for my pot and kept getting water spilling out, so there was quite a mess afterwards that I got to clean up.
Cooking time wise, ten minutes was about right to get the potatoes tender enough to be pierced by a fork. I figured I wanted the potatoes to be as soft as possible and mashed them was so satisfying.
The biggest hit was the gravy!
Which I might just borrow again for a later recipe.
Pretty simple, yellow onion, halved and sliced thin. Melt some butter, fry the onion, pour the floor, and the beef stock, and simmer for 10 minutes. I didn’t add salt to any of this, but did add pepper to taste.
I did use two cups, but it would have been nice to either used a third cup as well or simply emptied the entirety of the 32 ounces of beef stock into the pan. Four cups doesn’t seem that bad, plus, with how much mashed potatoes I had, it would have been nice to have almost equal gravy.
I will have to look for another recipe in the book, but my first attempt went rather well.