Bangers and Mash

Name: Bangers and Mash
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 4 Tbsps (1/2 stick) unsalted butter, diced; 907 grams fresh veal or chicken sausages (8 large sausages); 2 teaspoons whole-grain or coarse mustard; 113 grams creme fraiche; 2 teaspoons Dijon mustard; 1 teaspoon dry mustard; 6 servings Fresh parsley, for garnish; 6 servings Kosher salt; 118 milliliters whole milk; 907 grams Yukon Gold potatoes, peeled and diced

Bangers and Mash is a gluten free side dish. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 510 calories, 28g of protein, and 34g of fat each. From preparation to the plate, this recipe takes approximately 50 minutes. If you have coarse mustard, dijon mustard, mustard, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack.

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Sausage

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Frying Pan

Bake for 18 to 20 minutes, until the sausages are just cooked through.

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Sausage

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Oven

Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender.

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Potato

Water

Salt

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Sauce Pan

Drain the potatoes in a colander and return them to the saucepan.

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Potato

Equipment you will use

Colander

Sauce Pan

Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

Ingredients you will need

Whole Grain Mustard