Bangers and Mash

Title:
Bangers and Mash

Yield:
4 Servings

Categories:
Meats,
Pork




Ingredients:





     1 lb Smoked country sausage links


     2 tb Butter


     1 md Onion; sliced


     2 tb Flour


     1 c  Beef bouillon


   1/2 ts Brown gravey sauce


          Salt and pepper to taste


 3 1/2 c  Hot mashed potatoes


     2 tb Parmesan cheese; grated






 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"


 
on Jan 6, 1998