Bangers and Mash With Golden Onions
- Reviews 8
Ready In: 40 mins
Serves: 4
Ingredients
- 12 sausages
- 6 large potatoes
- 3⁄4 cup milk, low fat milk is fine
- salt, to taste
- fresh ground pepper, to taste
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 onions, finely sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon cream
- Dijon mustard or English mustard
Directions
- Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
- Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
- Drain the potatoes well.
- Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.
- Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
- Pan-fry or grill the sausages until they are browned all over.
- While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.
- Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
- Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.
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