Bangers and Mash

Classic pub fare

• Ready In: 45 mins
• Serves: 12

Ingredients

• 24  links  pork sausages
• 1  onion, chopped
• 8  potatoes, cooked and mashed
• 1⁄2 cup parmesan cheese, freshly grated
• 1⁄4 cup milk
• 1⁄4 cup butter
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1  pinch pepper

Directions

1. Fry the sausages in a skillet till they are light brown. Place on warm platter.
2. Pour off all but one tsp oil in the skillet then add onion and fry till transparent, remove from heat.
3. Combine potatoes, milk, 2 tablespoons butter, salt, nutmeg and pepper.
4. Place half of the potato mixture into a buttered backing dish and arrange the sausages on top.
5. Place the remaining potato mixture in a pastry bag that’s been fitted with a large rosette tip and pipe the potato decoratively around the sausages.
6. Sprinkle with the onion and dot with remaining butter.
7. Bake at 400 degrees F for 15 minutes or until lightly browned.