Recipe

Bangers And Mash With Golden Onions Recipe

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Ingredients

Directions

Step #1 Blanch the bangers in simmering water until they are just firm when squeezed, drain well & set aside.
Step #2 Peel & dice the spuds into even pieces & cook them in lightly salted water until they are tender.
Step #3 Drain the potatoes well.
Step #4 Bring the milk to the boil & mash the spuds, slowly adding the hot milk.
Step #5 Spice up to taste, & set aside.
Step #6 Heat the oil & butter In a large-ish non-stick pan & sauté the onions & garlic until they are golden brown but not burnt.
Step #7 Pan-fry or grill the sausages until they are browned all over.
Step #8 While the sausages are cooking & browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream & a generous dollop of butter on top".
Step #9 Heat until really hot, then mix in the butter & cream.
Step #10 Place the mashed potato on a plate, top this with the sausages, top this with the onions & garlic, & serve this with mustard on the side.
Step #11 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.
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