Bangers and Mash

Step 1

Place the potatoes in a large pot and add enough cold water to cover them by 1 inch. Add 1 tbsp of salt to the water. Bring the water to a simmer over high heat, then reduce the heat to medium and simmer for about 15 minutes, or until the potatoes are fork tender.

Step 2

Drain the potatoes in a strainer and set the strainer over the hot pot to evaporate the excess water. Put the potatoes back in the pot, and reduce the heat to low. Add 4 tablespoons of butter and mash the potatoes until they are nearly smooth. Stir in the cream to create a creamy consistency. Season to taste with salt and pepper.

Step 3

In a large skillet or pan over medium heat, add the sausages and cook until browned on all sides and cooked through, about 2-3 minutes per side (cooking time will vary depending on size of sauce) . Remove from the pan and set aside.

Step 4

Add 1 tsp oil to the skillet or pan, if needed (there will be residual oil in the pan from cooking the sausage), and sauté onions over medium heat until golden brown approximately 10-15 minutes.

Step 5

Add the garlic and cook for another 2-3 minutes.

Step 6

Add in the Bay leaf, rosemary, salt and pepper and sauté another minute.

Step 7

Add the butter until melted and then add in the flour. Stir continuously and cook until the flour turns golden in color.

Step 8

Slowly pour in the broth and vinegar, whisking continuously until the sauce starts to thicken.

Step 9

Once thickened, add the cooked sausages back into the pan and simmer to heat through. The sauce will continue to thicken. If it becomes too thick, you can add a splash of broth at a time until you reach your desired consistency. Season to taste with salt and pepper.

Step 10

Place a portion of mashed potatoes on a serving plate topped with the sausages. Pour the onion gravy over the sausage and mashed potatoes. Optional, serve with a side of peas. Enjoy!