Meal: Bangers and Mash
Servings: 4
Prep Time: 25 minutes
Ingredients
2 tbsp olive oil
8 bangers or other sausages - not italian or spicy
2 lbs small red potatoes, cut into quarters
2 medium red onions, thinly sliced
1 tbsp thyme leaves, chopped
2 garlic cloves, chopped
1/2 cup dry red wine
1 1/2 cups chicken stock
2 tbsp unsalted butter
2 tbsp cream cheese
3 tbsp chives, chopped
1/2 cup milk
1/4 cup parsley leaves, chopped
juice of 1/2 lemon
Directions
1. Heat a large nonstick skillet over medium-high heat with the olive oil.
2. Add the sausages and brown on all sides, about 3-4 minutes.
3. While sausages are browning, place the quartered potatoes in water in a medium saucepan.
4. Bring water to boil, salt, and cook potatoes until tender, about 10 minutes.
5. Remove sausages to a plate and reserve.
6. Drain half the fat from the skillet, then return skillet to stove.
7. Add onions, thyme, garlic, salt, and pepper.
8. Cook onions, stirring frequently, until brown, about 5 minutes.
9. Add wine and chicken stock and bring to simmer.
10. Add sausages back to skillet and cook until sauce has reduced by half and sausages are done, about 5-10 minutes.
11. Drain potatoes and return to hot pan and stovetop to dry.
12. Add butter, cream cheese, chives and milk to the potatoes, and smash to desired consistency. Season with salt and pepper.
13. Finish sausages with parsley and lemon juice. Serve over mashed potatoes, spooning sauce and onions over all.