Bangers and Mash

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 pounds potatoes
  • 8 links Cumberland sausage ( Italian sausage may substitute)
  • 1 tablespoon oil
  • 1 large onion
  • 2 tablespoons flour
  • 4 cups chicken stock
  • 4 tablespoons cream
  • 2 ounces butter
  • 2 tablespoons creme fraiche
  • 2 tablespoons grainy mustard, plus mustard for dipping
  • Salt and pepper
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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