Bangers and Mash Flavorful Comfort Food Delight

Ingredients

• 6 pieces pork sausages (try a mix of sweet and spicy)
• 4 large russet potatoes, peeled and cubed
• 0.5 cup whole milk
• 4 tablespoons unsalted butter
• to taste salt and pepper
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon all-purpose flour
• 2 tablespoons Dijon mustard
• for garnish fresh parsley, chopped

Instructions

1. Prepare the Mash: Start by placing the cubed potatoes in a large pot, cover them with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
2. Cook the Sausages: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 15 minutes. Remove the sausages and set aside.
3. Make the Onion Gravy: In the same skillet, add the chopped onion and garlic. Sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions and stir to combine, cooking for an additional minute.
4. Add the Broth and Mustard: Gradually stir in the chicken broth, scraping up any brown bits from the bottom of the pan. Add the Dijon mustard, and simmer for about 3-4 minutes until thickened. Season with salt and pepper to taste.
5. Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Add the butter and milk, and mash until creamy and smooth. Season with salt and pepper to taste.
6. Combine and Serve: Serve the sausages on a generous scoop of mashed potatoes, drizzled with onion gravy over the top. Garnish with freshly chopped parsley.