Bangers and Mash
2 Tbs Oil
2 lb. Potatoes (pealed and cut into large chunks)
1 Stick butter
6 Tbs milk
1 medium onion, diced
1 can Cream of Mushroom Soup
1 cup Chicken Stock
1 tablespoon cornstarch
1/2 cup sour cream
Heat oil in a skillet (with a lid) and add the sausages. Turn them often to brown on all sides. Once they are brown, pour in some water (about a 1/2 cup) and let it simmer with the lid on until thoroughly cooked. This takes around 20 minutes. I always use a thermometer to make sure my meats are cooked. We are looking for 170`. Once they are all done, remove from pan and keep warm.
Boil potatoes (pealed and cut into large chunks) in lightly salted water until done. This is when a fork easily sticks in them and breaks them apart. Around 20 minutes total. Drain the potatoes and mash them in the pot. I use a Danish Dough Whisk for this since I have no potato masher. But, my whisk is one of my favorite kitchen tools. After they are mashed, toss in the stick of butter and mash some more, then pour in the milk and whip it all up.
Add onion and cream of mushroom to the skillet (where you cooked your sausage or in their own with some oil in it first) and cook until it gets a little color. Pour in chicken stock. Reduce to about half (maybe 15 minutes). In a small bowl, stir the cornstarch and sour cream together then stir the mixture into the skillet. Cook over low heat until thickened but do not boil.
Place a nice heap of mashed potatoes on your plate, top with a sausage and pour some great gravy over the whole lot of it. Enjoy with your favorite beverage. For my husband, it’s a nice lager.
If you like my Bangers and Mash, you’ll love my other recipes