Electric Pressure Cooker Cider Bangers and Mash

bangers

Funky name, delicious dish! My family really enjoyed this meal and I loved how quickly it made an appearance on our dinner table! 

Electric Pressure Cooker Cider Bangers and Mash

2 lbs. of your favorite uncooked sausages (we used Swedish potato sausages)
Oil, for browning sausage
1 red onion, thinly sliced
1/2 cup apple cider
1/2 cup chicken broth
cornstarch slurry, to thicken

Mash:
8 Yukon Gold potatoes, peeled
1/2 cup whipping cream
2-3 cloves garlic, crushed
1 egg, beaten
1-2 tsp. prepared horseradish
1 cup sour cream
milk, as needed

Brown off sausages in a bit of oil in PC pot; remove and reserve. Add onions to drippings in pot and cook for a minute, then add apple cider to deglaze the pot.

Add broth to pot, along with reserved sausages. Lock PC lid into place and choose 15 minutes on High setting. When timer goes off, use a natural release for 10 minutes, then a quick release to remove all remaining pressure from PC pot.

Meanwhile, make mash by boiling potatoes in water until fork-tender. (If using a PC to cook potatoes, cook on High setting for 5 minutes with quick release.) While potatoes are cooking, simmer garlic in cream. Mash cooked potatoes, then add warm cream and garlic, egg, horseradish and sour cream. (Add milk, as needed, only if potatoes aren’t creamy enough.)

Remove sausages from PC pot; then add a bit of slurry to liquids in pot over medium heat, whisking to prevent lumps until gravy is nicely thickened.

Serve mash in bowls, topped with warm cider gravy and sausages. Delish!!

Let’s Get You Cookin’,
Chef Alli

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