Bangers And Mash

• Bangers
• 1 1/2 - 2 lbs banger sausages
• Mash
• 1 tablespoon salt
• 3 lbs yukon gold potatoes
• 3/4 cup milk
• 1/2 cup butter
• 2 dashes nutmeg
• 1/2 teaspoon salt (to taste)
• Gravy
• 3 tablespoons butter
• 2 large vidalia onions, sliced
• 1 1/2 tablespoons flour
• 3 cups beef broth
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon ground pepper (to taste)
• 1/2 teaspoon salt (to taste)
• Side
• 10 ounces sweet peas
• 1 tablespoon butter

1. Preheat the oven to 400 degrees F.
2. Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
3. While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
4. While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
5. In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
6. Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
7. Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
8. When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
9. Serve the gravy over the sausage and potatoes with a side of buttered peas.

bangers, sausages, salt, gold potatoes, milk, butter, nutmeg, salt, gravy, butter, vidalia onions, flour, beef broth, red wine vinegar, worcestershire sauce, ground mustard, ground pepper, salt, sweet peas, butter

Taken from www.food.com/recipe/bangers-and-mash-525481 (may not work)