cPy5qadu4YRMXx3veGps-iWHhM4 Devour Dayton: Bangers and mash recipe

Thursday, June 2, 2011

Bangers and mash recipe

Veggies Sausages and Mashed potatoes, with Yor...Image via WikipediaBANGERS AND MASH
  • 8 large potatoes
  • 2 teaspoons butter, divided
  • milk, as needed
  • 1-2 tablespoons Dijon mustard, to taste
  • salt and pepper to taste
  • 8 large sausage links
  • 1/2 cup diced onion
  • packet brown gravy mix
  • 1 cup water
Preheat oven to 350 degrees F. Peel and quarter potatoes, place in saucepan and cover with water. Bring to a boil and 20 until fork tender, about 20 minutes. Drain and mash potatoes with half of the butter and enough milk to achieve your desired consistency. Season with mustard, salt and pepper and continue mashing until smooth. Prick sausages and cook over medium heat until cooked through. Remove from pan and set aside. Add remaining butter and onions to pan and cook until tender. Add gravy mix and water. Cook according to the directions on the package, stirring as needed, to make a thick gravy. Pour half of gravy into a 9X9 baking dish, swirling to coat the bottom. Top gravy with sausages then pour remaining gravy over the sausage. Top with mashed potatoes. Bake 20-30 minutes, until potatoes brown.
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1 comment:

  1. Wow you have everything you need right in there : - ) interesting idea

    visiting from taste query