Ingredients
12 sausages
6 large potatoes
3/4 cup milk, low fat milk is fine
salt, to taste
fresh ground pepper, to taste
3 tablespoons olive oil
1 tablespoon butter
2 onions, finely sliced
6 garlic cloves, finely chopped
1 tablespoon cream
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Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside. Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender. Drain the potatoes well. Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside. Heat the oil and butter in a large non-stick pan and saute the onions and garlic until they are golden brown but not burnt. Pan-fry or grill the sausages until they are browned all over. While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream. Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side. 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.
RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness