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Bangers and Mash
from the kitchen of Sharmagne Leland-St. John
8 large baking potatoes, peeled and quartered
2 teaspoons butter, divided
½ cup heavy cream, or as needed
1 egg yolk
Salt and pepper to taste
1½ pounds beef sausage
½ cup diced onion
3 tablespoons flour for gravy
1 cup warm water, or as needed
Preheat the oven to 350 degrees F. Place potatoes
in a saucepan with enough water to cover. Bring to
a boil, and cook until tender, approximately 20
minutes. Drain, and mash with 1 teaspoon butter,
the egg yolk, and enough cream to reach your desired
creaminess. Beat with an electric mixer, until smooth.
Season with the salt and pepper.
In a large skillet over medium heat, cook the sausage
until heated through. Remove from pan, and set aside.
Add remaining teaspoon of butter to the skillet, and fry
the onions over medium heat until tender. Mix the flour
into the cup of water and add to the skillet with the onions.
Simmer, stirring constantly, to form a thick gravy. Pour
half the gravy into a square casserole dish to coat the
bottom. Butterfly the sausages and place in a layer over
the gravy Pour remaining gravy over them. Top with
mashed potatoes and bake uncovered for 20 minutes
or until potatoes are evenly brown.