Grilled Bangers & Mash Print Email

2 lbs Bangers style sausage
4 large Russet potatoes, 1.5 to 2 lbs. total weight
1/4 cup butter (or margarine)
1/2 cup milk or cream
4-6 oz English Farmhouse cheddar, grated
1-2 tsp. salt
1/2 tsp. white pepper

In a large saucepan, combine the potatoes with water to cover well. Bring to a boil and boil until tender when pierced with a fork, 25-30 minutes. Drain and place in a large bowl.

Meanwhile, cook sausages over a slow grill. Also combine cream and butter in a small saucepan to melt and warm slightly.

Crush the potatoes, add the milk mixture and cheese and either continue to crush by hand or use an electric mixer to whip until smooth, seasoning with salt and pepper to taste (add more milk if desired). Pile onto the center of a large serving plate and surround with grilled Bangers. Serves 4. Optional: smother in gravy made from sauteed onions and Demi Glace or Bisto – a popular English instant gravy. –Chef Mick Rosacci, Tony’s Market