Thursday, September 15, 2011

Bangers and Mash

I am always looking for a recipe that my kids will absolutely love...this just became one of them! My first experience with Bangers and Mash was when I was pregnant with my 6th child. I was at the hospital getting blood work done. At this hospital, they give a meal voucher after getting blood work done. This was the main dish the chefs were making that day. I was never the same since....and kids can't resist anything that looks like a hot dog :)

Bangers and Mash


3 lb Yukon gold potatoes, peeled and quartered
Salt and Pepper
4 Tbsp unsalted butter, softened
1 cup milk
3 Tbsp Dijon mustard
1 1/2 lb cooked chicken or turkey sausage links
1 Tbsp vegetable oil
1 large onion, chopped
2 Tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth


Place potatoes in a large pot; cover with water. Add 1 Tbsp salt. Bring to a boil and cook until tender, 20-25 minutes. Drain, return potatoes to pot, and mash with butter. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.

Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes. Remove to plate.

Add onion to skillet and saute until softened, about 3 minutes. Add flour and saute 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.

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