Bangers and Mash

Time: 60min Servings: 3

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Ingredients

• 6 good quality pork sausages

• 2 onions, sliced

• 200 ml ale

• 400 ml chicken stock

• 1 tsp dijon mustard

• Salt and pepper to taste

Instructions

1. Brown the sausages in a pan over medium heat and set aside. Add onions to the same pan and soften well

2. Return sausages to the pan along with the ale. Reduce by 1/3 then stir in the mustard and stock

3. Reduce this over medium-low heat until the gravy thickens and sausages are fully braised (about 40 min)

4. Add salt and pepper to taste, serve over mashed potatoes along with some cabbage on the side if desired

*Disclaimer - credit to this recipe goes to @chefthombateman