Bangers and Mash

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Title: Bangers and Mash
Yield: 4 Servings
Categories: Meats, Pork


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
Posted to MM-Recipes Digest V5 #007 by "Robert Ellis"
on Jan 6, 1998