Irish Bangers & Mash

I just made this for the first time about a month ago and could kick myself for not discovering it sooner! Irish sausages are rich and mashed potatoes are always welcomed on my plate. This is perfect Irish comfort food.




6 plump sausages
4-6 large potatoes, peeled and quartered
salt
1/2 cup milk
2 tablespoons butter
nutmeg
1 onion, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1/2 glass white wine
1 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste

• Bake the sausages in the oven at 350 F or 180 C for 20-30 minutes. Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg. For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken. Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
  
• Variations: Use red wine instead of white. Use flavored sausages. Use half sweet potatoes.
  
• Yield: 2-3 servings.