Bangers and Mash (Sausages and Mashed Potatoes)

Bangers

• 5 sausages

Mash

• 4-6 large potatoes, peeled and quartered
• dash sea salt
• 1/2 cup milk
• 2 tbsp margarine
• dash nutmeg

Gravy for bangers

• 2 tbsp oil
• 2 onions, thinly sliced
• 1 tbsp flour
• 1 tbsp dijon mustard
• 1/2 cup red wine
• 1 cup chicken stock
• dash Worcestershire sauce
• salt
• pepper

Bangers

1. Grill or cook sausages according to directions or bake in oven at 350-degrees for 30 minutes, turning halfway.

For mash

1. Boil potatoes until soft.
2. Drain water and add salt, milk, margarine and nutmeg and mash with a fork or potato masher until smooth.

Note: do not use a food processor to mash the potatoes, it turns the potatoes into an inedible paste.

For gravy for bangers

1. In a deep pan, heat oil on medium and add onions.
2. Continue to fry onions until they begin to brown.
3. Sprinkle flour on onions, stir, then add mustard, red wine, chicken, Worcestershire sauce, salt and pepper.
4. Continue stirring until sauce thickens. 

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