Bangers and Mash With Golden Onions

Ingredients

• 12 sausages
• 6 large potatoes
• 3/4 cup milk, low fat milk is fine
• salt, to taste
• fresh ground pepper, to taste
• 3 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, finely sliced
• 6 garlic cloves, finely chopped
• 1 tablespoon cream
• Dijon mustard or English mustard

Directions

1. 1

   Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside.

2. 2

   Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender.

3. 3

   Drain the potatoes well.

4. 4

   Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside.

5. 5

   Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt.

6. 6

   Pan-fry or grill the sausages until they are browned all over.

7. 7

   While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream.

8. 8

   Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side.

9. 9

   Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes.