Bangers & Mash

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Servings: 2-3
PREP
20 mins
COOK
20 mins
READY IN
40 mins
Ingredients
  • 6 plump sausages
  • 4 -6 large potatoes, peeled and quartered
  • salt
  • 1⁄2 cup milk
  • 2 tablespoons butter
  • nutmeg
  • 2 onions, finely sliced
  • 1 tablespoon cooking oil
  • 1 tablespoon flour
  • 1 teaspoon Dijon mustard
  • 1⁄2 glass wine
  • 1⁄2 chicken stock cube, dissolved in 300 ml water
  • salt and pepper, to taste
Directions
  • Grill or fry the sausages.
  • The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
  • Meanwhile, boil the potatoes until tender.
  • Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
  • For the gravy, heat oil in a frying pan and sauté onions until nicely browned.
  • Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
  • Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
 

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