Delicious bangers and mash
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 potatoes
- 55 g Butter
- 8 cups milk
- salt, to taste
- freshly ground black pepper, to taste
- 8 pork or lamb sausages
- Extra virgin olive oil
- small handful fresh thyme
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Cooking Instructions
- Peel the potatoes and cut them into chunks.
- Cook in rapidly boiling water for 10 minutes, or until tender.
- Drain and mash with the butter, hot milk and salt and pepper to taste.
- In a separate pan, fry the sausages over a medium to high heat for 5 to 10 minutes until golden brown on each side and cooked through.
- Add a splash of olive oil if necessary.
- When ready to serve, add the butter to a clean pan and fry with a few sprigs of fresh thyme. When the butter browns, remove it from the heat. Drizzle over the warm mash and serve with the sausages.
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