Recipe courtesy of Suzanne Schecter
Bangers and Mash
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 38 g
- Saturated Fat
- 17 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 21 g
- Cholesterol
- 97 mg
- Sodium
- 1434 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 38 g
- Saturated Fat
- 17 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 21 g
- Cholesterol
- 97 mg
- Sodium
- 1434 mg
Ingredients
Directions
- Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
- Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
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