Gourmet Bangers & Mash

• 6 plump sausages
• 4 -6 large potatoes, peeled and quartered
• salt
• 1/2 cup milk
• 2 tablespoons butter
• nutmeg
• 2 onions, finely sliced
• 1 tablespoon cooking oil
• 1 tablespoon flour
• 1 teaspoon Dijon mustard
• 1/2 glass wine
• 1/2 chicken stock cube, dissolved in 300 ml water
• salt and pepper, to taste

1. Grill or fry the sausages.
2. The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
3. Meanwhile, boil the potatoes until tender.
4. Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
5. For the gravy, heat oil in a frying pan and saute onions until nicely browned.
6. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
7. Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.

sausages, potatoes, salt, milk, butter, nutmeg, onions, cooking oil, flour, mustard, glass wine, chicken, salt

Taken from www.food.com/recipe/gourmet-bangers-mash-21135 (may not work)