Michigan

Atkins, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Atkins

Looking to hire a granite fabricator in Atkins, MI? Our company is called Abella Stone and we would like to introduce ourselves. We are a local Michigan wholesaler and fabricator of natural stone including granite, marble, and other types of stone. Here we can supply you with do-it-yourself counters or provide complete installation packages. Contact us today to discuss your project further.

Michigan Granite & Natural Stone Contractor in Atkins

Granite countertops in the kitchen and bath are a seemingly “must-have” when trying to sell a home. People are realizing how important it is to have this upgrade in order to put their listing at the top of a potential buyers list, and Abella Stone can help you do this. Abella can provide granite tops for you to save money by installing yourself, or provide a complete fabrication and installation. Once installed, buyers looking in Atkins, MI are sure to move your home up on their list.

Company News from Abella Stone

Bangers and Mash (Shelby Township, MI)

Ingredients

  • 2 pounds fresh veal or chicken sausages (8 large sausages)
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, diced
  • 4 ounces creme fraiche
  • 1/2 cup whole milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons whole-grain or coarse mustard
  • 1 teaspoon dry mustard
  • 1 teaspoon freshly ground black pepper
  • Fresh parsley, for garnish

Directions

Preheat the oven to 425 degrees F.

 Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

 Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

 To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

Contact Abella Stone