Bangers and Mash

Ingredients

• 12 sausages (bangers)

Mash

• 6 large potatoes
• 3/4 cup milk
• salt and pepper
• 3 Tablespoons olive oil
• 2 Tablespoon butter
• 2 yellow onions, finely sliced
• 6 garlic cloves, finely chopped
• Dijon mustard or English mustard

Directions

1. Blanch the sausages in simmering water for 1-2 minutes.
2. Drain well and set aside.
3. Peel and dice the potatoes into quarters and cook in boiling salted water until tender to poke.
4. Drain the potatoes well.
5. In a small saucepan, bring the milk to the boil.
6. Begin mashing the potatoes and adding the boiling milk.
7. Season with 1 Tablespoon of butter, salt and pepper.
8. Heat the oil and 1 Tablespoon of butter in a large non-stick pan and sauté the onions and garlic until they golden and translucent.
9. Add the sausages until they are browned all over.
10. Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.