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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By foodisloveisfood
Cape Cod, MA
on April 09, 2013
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Amazingly good! These are now in our dinner rotation!
I kept the mustard out of the mashed potatoes at my husband's request, but drizzled my plate with some... a good compromise. From reading previous reviews (and because I got a little impatient smelling the delicious food, I decided to add a slurry of flour and broth to the gravy to thicken it a bit... worked like a charm.
By Kazmimeg
on March 17, 2013
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Made this for my 4 men (aged 36, 4, and 2 year old twins and they all loved it. The mustard-y mashed potatoes were wonderfully good. I added a bit more flour when I saw others had issues with runny gravy - 2 heaping Tbls did the trick. I imagine the type of sausage used would impact most people's feeling about this recipe, since it really is the feature of the dish. Don't skimp - use a good sausage!
I served green beans with it and felt like I needed a biscuit or something to mop up the extra gravy. Awesome meal.
My husband's review of dinner: "We should add bangers and mash to our rotation. Can we do these like every other week or so?"
By apashnyak_9657014
Monroe, GA
on March 17, 2012
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This was awesome! Will have to make again!
Read all 12 reviews