BANGERS AND MASH|
1 lb. smoked country sausage
2 Tbsp. butter
1 medium onion, sliced
2 Tbsp. flour
1 c. beef bouillon
1/2 tsp. brown gravy sauce
salt and pepper to taste
3 1/2 c. hot mashed potatoes
2 Tbsp. grated Parmesan cheese
Saute sausage in butter or margarine until lightly
browned and completely cooked. Remove from skillet and keep
warm. Fry onion until tender. Remove from skillet and keep
warm. Add flour to drippings in skillet; cook and stir 2
minutes. Slowly stir in bouillon and brown gravy sauce and
cook. Stir until mixture is thickened and smooth. Taste and
add salt and pepper as needed. If individual casseroles are
being used, divide hot potatoes between 4 ovenproof casseroles.
Place sausages on top of potatoes. Divide onion over sausages
and then pour gravy over all. Sprinkle with Parmesan cheese
and heat under broiler for a few minutes to brown.
Note: To serve in one casserole, use a flat 6-cup
casserole and proceed as with individual serving dishes.
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