Bangers and Mash

• 2 pounds potatoes
• 8 links Cumberland sausage ( Italian sausage may substitute)
• 1 tablespoon oil
• 1 large onion
• 2 tablespoons flour
• 4 cups chicken stock
• 4 tablespoons cream
• 2 ounces butter
• 2 tablespoons creme fraiche
• 2 tablespoons grainy mustard, plus mustard for dipping
• Salt and pepper

1. Peel and dice potatoes.
2. Place in a saucepan and cover with cold water.
3. Bring to a boil, add salt and simmer for 20 minutes.
4. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil.
5. Slice the onion.
6. Remove the sausage to a plate and add the onion to the pan.
7. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute.
8. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
9. Drain the potatoes and run them through a food mill into a saucepan.
10. Add the cream, butter, creme fraiche and mustard.
11. Season with salt and pepper.
12. Serve with side of grainy mustard for dipping.

potatoes, sausage, oil, onion, flour, chicken stock, cream, butter, creme fraiche, grainy mustard, salt

Taken from www.foodnetwork.com/recipes/bangers-and-mash-recipe.html (may not work)