Bangers and Mash

2 pounds potatoes

8 links Italian sausage

1 TBS oil

1 large onion

2 TBS flour

4 cups chicken stock

4 TBS cream

2 TBS butter

2 TBS creme fraiche (to make: 1 cup whipping cream, 2 TBS buttermilk. Combine in a glass container. Cover and let stand at room temperature from 8-24 hours or until very thick. Stir well. Refrigerate up to 10 days.)

2 TBS grainy mustard, plus more for dipping

salt and pepper

Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 TBS oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 TBS flour, cook for 1 minute. Add the chicken stock and return the sausages to the pan, cooking it through for about 15-20 minutes.

Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season salt and pepper.

Serve potatoes, sausages, and gravy. May serve with a side of grainy mustard for dipping.

Serves 4