Recipe courtesy of Suzanne Schecter
Bangers and Mash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 646
- Total Fat
- 38
- Saturated Fat
- 17
- Carbohydrates
- 58
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 21
- Cholesterol
- 97
- Sodium
- 1434
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
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.