The name, the Ellington, is a tribute to Duke Ellington, who once lived down the street, but the food isn't from the jazz age. It's comfort food with notes from Britain and Ireland.
So you'll see fish and chips, scotch, eggs and even pork pie.
There's also Cumberland sausage for an appetizer or for the bangers and mash.
Chef Jordan Brill grills the sausage, which is flavored with parsley and sage. Meanwhile, he makes the mashes potatoes, by hand, that go into a pan with cream and butter. It's whisked together, but the dish is rounded out with the cabbage.
It's a dish that will leave you stuffed, which was the owner's idea for the place.
You can find more about The Ellington at theellingtonny.com.
Bangers and Mash Recipe
Ingredients:
2-3 Cumberland sausage links (can purchase at Myers of Keswick in Manhattan or other specialty shops)
2 TBS Cooking oil
2-3 potatoes (peeled and boiled)
1/2 cup butter
3TBLS cream
Salt and Pepper to taste
2 large onions, chopped
6 cups beef broth
½ head of red cabbage (thinly sliced, core removed)
2 cloves
1/2 cup red wine vinegar
¼ cup water
2tsp brown sugar
Directions:
For potatoes:
Use a potato masher to mash potatoes, than in medium saucepan over low heat, melt 2 TBLS butter and add in potatoes and cream. Stir until the texture you like. Add salt. Keep warm
For Sausage:
Coat sausage with oil, place on hot grill. (you can place a heave pan on the sausage to help it cook through). Brown on both sides (about 5 minutes per side).
For sauce:
Cook onions over medium high heat in 1 TBLS butter until translucent. Pour in beef broth. Boil until it's reduced to about half and add in cream. Whisk together, add salt and pepper.
Cabbage (do ahead):
In dutch oven melt 2 TBLS butter and add in cabbage. Cook over low-medium heat until cabbage is tender - about 4 minutes. Add vinegar, brown sugar, water and cloves. Cover and braise over low heat for about 30 minutes.
Serve with onion sauce on top of mashed potatoes and sausage. With cabbage on the side.
