'Bangers and Mash' (Sausages and Mashed Potatoes)

Serves 2

It’s not really ‘Bangers and Mash’ because the British use a particular kind of sausage, but it’s good, quick and tasty. This works with practically any sausages, but the spicy little Nürnbergers are especially good.

Heat oven to low heat (100° C/250° F) for warming

10 Nürnburger Würstchen or small spicy sausages

½ medium onion

3-4 medium mushrooms

¼ cup white wine

1 tsp. chicken bouillon

2 – 3 large potatoes

2 cloves garlic

butter, salt and pepper

milk or cream

Peel and dice the potatoes, cover with water, add salt and the garlic cloves and bring to a boil. Boil for 15 to 20 minutes until soft. When done, remove from heat and set aside.
Fry the sausages on medium heat, adding a tbsp. of olive oil if they are very lean. Cook for 10-15 minutes until cooked through. Remove to a platter and place in oven.
Remove all but 1 or 2 tbsp. of fat from the frying pan and add the onions. Fry until translucent, and add mushrooms. Fry until mushrooms give up their moisture.
Add the wine, stir in the chicken bouillon and deglaze the pan, reducing the liquid until it thickens. Pour over the sausages.
While the sauce is cooking, mash the potatoes, adding the butter and milk until the mashed potatoes are creamy. Season with salt and pepper. Mound on the side of the sausage platter or in a separate bowl.

This is good served with Brussels sprouts, broccoli, green beans, or some other green vegetable.

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