Monday, March 21, 2011

Bangers and Mash

Not sure how this recipe got its name, but it was pretty tasty!

Bangers and Mash
3 lb Yukon gold potatoes, peeled and quartered (I did about 1 1/2 lb)
salt and pepper
4 T butter
1 c milk
3 T Dijon mustard
1 1/2 lb cooked chicken or turkey sausage links (I used 1 lb of smoked sausage)
1 T oil
1 large onion, chopped
2 T flour
1 1/2 c chicken broth

1. Cook potatoes in a large pot with water until tender. Drain, return potatoes to pot, mash with butter, milk, mustard, salt and pepper. Keep warm.
2. Prick sausages all over with a fork. Warm oil in a skillet over med-high heat and brown sausages on both sides. Remove to a plate.
3. Add onion to skillet and saute until softened, about 3 min. Add flour and saute one minute. Slowly stir in broth and cook until sauce has thickened (mine didn't thicken much). Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through. Slice and serve over potatoes with extra mustard for dipping.

This was quite good and a very cheap meal considering I paid $1.45 for the sausage and 50 cents for the potatoes. Throw in a few large carrots and homemade applesauce (free) and this meal definitely came in under $5!

Recipe from April 2011 All You magazine

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