Bangers And Mash Recipe

• 1 lb Smoked country sausage links
• 2 Tbsp. Butter
• 1 med Onion, sliced
• 2 Tbsp. Flour
• 1 c. Beef bouillon
• 1/2 tsp Brown gravey sauce Salt and pepper to taste
• 3 1/2 c. Warm mashed potatoes
• 2 Tbsp. Parmesan cheese, grated

1. Saute/fry sausage in butter or possibly margarine till lightly browned and completely cooked.
2. Remove from skillet and keep hot.
3. Fry onion till tender.
4. Remove from skillet and keep hot.
5. Add in flour to drippings in skillet; cook and stir 2 min.
6. Slowly stir in bouillon and brown gravy sauce and cook.
7. Stir till mix is thickened and smooth.
8. Taste and add in salt and papper as needed.
9. If individual casseroles are being used, divide warm potatoes between 4 ovenproof casseroles.
10. Place sausages on top of potatoes.
11. Divide onion over sausages and then pour gravy over all.
12. Sprinkle with Parmesan cheese and heat under broiler for a few min to brown.
13. Note: to serve inone casserole, use a 6-c. casserole and proceed as with individual serving dishes.

country sausage, butter, onion, flour, bouillon, brown gravey sauce salt, potatoes, parmesan cheese

Taken from cookeatshare.com/recipes/bangers-and-mash-77962 (may not work)