Name: Bangers and Mash
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: european
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.

On Tonight

Bangers and Mash

Categories: