Gourmet Bangers & Mash


6 plump sausages
4 -6 large potatoes, peeled and quartered
1⁄2 cup milk
2 tablespoons butter
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1⁄2 glass wine
1⁄2 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste


Grill or fry the sausages. The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.

Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.

For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.

Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.