Simple Bangers and Mash Hearty and Easy Recipe

Ingredients

• 4 pieces high-quality pork sausages
• 500 g Yukon Gold potatoes, peeled and cubed
• 150 ml whole milk
• 50 g unsalted butter
• to taste Salt and black pepper
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional)
• 1 small onion, finely chopped
• 1 tablespoon fresh parsley, chopped (for garnish)
• as needed Gravy (homemade or store-bought, for serving)

Instructions

1. Begin by bringing a large pot of salted water to a boil. Add the cubed potatoes and cook for about 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot.
2. While the potatoes are boiling, heat the olive oil in a skillet over medium heat. Add the sausages and cook, turning occasionally, until evenly browned and cooked through (about 12-15 minutes). If using chicken or vegetarian sausages, follow the package instructions for cooking times.
3. In the same skillet, add the chopped onion and sauté until softened and golden brown (about 5-7 minutes).
4. While the sausages are cooking, mash the drained potatoes in the pot. Add in the butter, milk, Dijon mustard (if using), and season with salt and pepper. Mix until smooth and creamy.
5. Once the sausages and onions are cooked, remove them from heat and set aside.
6. To serve, place a generous scoop of mashed potatoes on each plate, top with two sausages, and spoon the sautéed onions over the top. Drizzle with gravy and garnish with freshly chopped parsley.