Bangers And Mash With Golden Onions

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 sausages
• 6 large potatoes
• 3/4 cup milk, low fat milk is fine
• salt, to taste
• fresh ground pepper, to taste
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, finely sliced
• 6 garlic cloves, finely chopped
• 1 tablespoon cream
• dijon mustard or english mustard

Recipe

• 1 blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.
• 2 peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.
• 3 drain the potatoes well.
• 4 bring the milk to the boil and mash the spuds, gradually adding the hot milk. season to taste, and set aside.
• 5 heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.
• 6 pan-fry or grill the sausages until they are browned all over.
• 7 while the sausages are cooking and browning, put the potato mash in the microwave with what huey calls "a good slurp of cream and a generous dollop of butter on top". heat until really hot, then mix in the butter and cream.
• 8 place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.
• 9 chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.