Cider Braised Bangers And Mash

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   1) Peel and chop your potatoes into 1 inch chunks. Place the potatoes in a large pot and cover with cold water. Bring the potatoes to a boil, add a little salt (1/2 tsp.), and let simmer for 20 minutes or until tender.

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   2) Give your sausages a couple pricks with a fork on either side. Heat a large skillet over medium high heat. Add the oil to the pan, then your sausages, and cook on all sides until browned.

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   Remove the sausages and set aside.

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   3) With the pan still on the heat, add in your sliced onions and saute for about 5 minutes or until the onions become soft. Add the flour and stir until well incorporated.

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   4) Add the chicken stock, whiskey, and cider to the pan with the onions and bring to a boil. Reduce to a simmer and then add back in the sausages. Simmer for about 15-20 or until the liquid has reduced into a nice gravy-like sauce.

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   5) When your potatoes are done; drain, return to pot and add: cream, sour cream, butter, mustard, and salt and freshly ground pepper to taste.

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   6) Serve bangers whole or cut over a mound of potatoes and with plenty of onion gravy. Make sure to have your glass of cider and shot of Irish whiskey on the side.

* Per serving · 4 servings · Values may vary.