Bangers And Mash Recipe
Sausage 4 links pork
Potatoes 2 pounds peeled and cubed
Butter 1/4 cup
Milk 2 tablespoons (optional)
Mustard 1 teaspoon Dry powder
Butter 1 tablespoon
Onions 2 large chopped
Beef broth 6 cups
Salt and ground black pepper to taste
- In a large frying pan, heat the oil and add the sausages, then cook for 1-2 minutes to allow the skin to brown. Turn each sausage until it has browned on each side. Place the frying pan in the oven. Continue to cook for another 5-8 minutes in the oven.
- Boil the potatoes in lightly salted water until soft and tender and then drain and mash the potatoes with the margarine. Add the salt and pepper to suit your taste. Mix in 1/4 cup of butter, milk, dry mustard; mash until fluffy and smooth. Set aside.
- Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions just starting to brown, about 8 minutes. Pour in the beef broth; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. Serve with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.