Bangers and Mash 2 lbs. Potatoes 8 links Good quality Beef Sausage (Italian sausage may be substituted) 1 tbs. Oil 1 Large Onion 2 tbs. Flour 4 cups Chicken Stock 4 tbs. Heavy Cream 2 tbs. Butter 2 tbs. Sour Cream 2 tbs. Powered Butter Milk 2 tbs. Jack Daniels Horseradish Mustard (plus some for dipping) Salt and Pepper to taste. Peel and dice potatoes. Place in sauce pan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with fork, heat a skillet and brown the sausage in 1 tbs. oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tbs. flour, cook for 1 minute. Add chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes. Drain the potatoes and mash with a potatoe masher. If your lucky enough to have a food mill you may want to use that. Add the cream, butter, sour cream, and powered butter milk and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping. |
