Bangers and Mash
  • Servings: 2-3
  • 10 Irish Sausages
  • 1 medium onion
  • 3-4 mushrooms fresh,sliced or 1 can
  • 1/2 cup white wine
  • 1 tsp chicken bouillon
  • 2-3 large potatoes
  • 2 cloves garlic
  • butter, salt & pepper
  • milk or cream
  1. Peel potatoes, put in pot with garlic and salt, water, bring to a boil. Boil till soft. Set aside
  2. Fry the sausages on medium heat, add a bit of olive oil if they are very lean. Cook through, set aside
  3. Remove all but 1 tablespoon of fat, add onions, Fry until translucent, add mushrooms. Fry till mushrooms give up their moisture.
  4. Add wine, stir in chicken bouillon and deglaze the pan, reducing the liquid until it thickens. Pour over sausages.
  5. While the sauce is cooking, mash the potatoes, adding butter and milk until potatoes are creamy. Season with salt and pepper.
  6. Serve on platter with sausages to one side and potatoes to the other.