Bangers and Mash

Bangers and Mash

Serves 3-4

Five in 25

Five Ingredients

2 lb Yukon gold potatoes

½ cup unsalted butter (1 stick)

1 lb sausages of choice (we used bratwurst)

3 cups chicken stock

1 large white onion

From the Pantry

1 T Dijon

3 garlic cloves, minced

1 T olive oil

¼ cup flour

Peel the onion and cut the root and stem end off. Cut the onion into ½” strips from end to end. Cut the potatoes into a rough 1” dice.

Add potatoes to a pot of cold water and season generously with salt. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until potatoes are fork tender. Drain potatoes and add in 6 tablespoons of butter and ½ cup of chicken stock. Mash the potatoes and add more stock as needed to reach your desired thickness. Taste and season with salt and pepper as needed.

While the potatoes are cooking, add the olive oil to a large skillet over medium heat. Add the sausages and the onion. Season with salt and pepper. Cover and cook for 5 minutes. Stir sausages and move onions to contact the bottom of the skillet. Cover and cook 5 minutes more. Stir once more and cook for a final 5 minutes covered.

Removed cooked sausages (leave onions) and add 2 T butter along with the garlic to the skillet. Stir and cook for 1 minute. Add the flour and stir to incorporate the flour and butter. Once flour is fully incorporated, add 2 cups chicken stock and Dijon mustard. Bring to a simmer stirring constantly. Gravy will thicken as it comes to a simmer. For a thicker gravy allow it to cook uncovered for 5-7 minutes. For a thinner gravy add more stock or water. Taste and season with salt and pepper.

To serve, lay down a bed of potatoes and top with a sausage or two and generously cover it all in the onion gravy.