Bangers and mash
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Smoked country sausage links |
| 2 | tablespoons | Butter |
| 1 | medium | Onion; sliced |
| 2 | tablespoons | Flour |
| 1 | cup | Beef bouillon |
| ½ | teaspoon | Brown gravey sauce |
| Salt and pepper to taste | ||
| 3½ | cup | Hot mashed potatoes |
| 2 | tablespoons | Parmesan cheese; grated |
Directions
Saute sausage in butter or margarine until lightly browned and completely cooked. Remove from skillet and keep warm. Fry onion until tender. Remove from skillet and keep warm. Add flour to drippings in skillet; cook and stir 2 minutes. Slowly stir in bouillon and brown gravy sauce and cook.
Stir until mixture is thickened and smooth. Taste and add salt and papper as needed. If individual casseroles are being used, divide hot potatoes between 4 ovenproof casseroles. Place sausages on top of potatoes. Divide onion over sausages and then pour gravy over all. Sprinkle with Parmesan cheese and heat under broiler for a few minutes to brown. Note: to serve in one casserole, use a 6-cup casserole and proceed as with individual serving dishes.
Posted to MM-Recipes Digest V5 #007 by "Robert Ellis" <rpearson@...> on Jan 6, 1998