Bangers and Mash (serves four, since I sim­ply can­not cook for two, or even three)

4 large pork sausages
3 large King Edward or other mash­ing potato
1/2 stick soft­ened but­ter
1/2 cup sin­gle cream
skim mik (to thin)
2 tsps sea salt
fresh ground pep­per to taste

Peel pota­toes and quar­ter them, then put in large saucepan and add water to cover (I love Lau­rie Colwin’s story of a boyfriend who, when given this direc­tion, asked in con­ster­na­tion, “what cover?”). Boil for 30 minutes.

Mean­while, place sausages in a skil­let over medium heat and cover with a splat­ter screen. Turn them fre­quently as they cook to make sure that all sur­faces are nicely siz­zled. The sausages will feel stiff to the poke when they are done, per­haps ten min­utes in all.

Drain the pota­toes. Mash with but­ter and cream, and some milk if they are too thick, then add salt and pep­per to taste.

With this, to salve my con­science, we had sugar snap peas sauteed in olive oil, and a nice salad of spinach, toma­toes and avo­cado. Yum. The per­fect cosy din­ner for a thun­der­stormy Lon­don night.

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One Response to “Bangers and Mash (serves four, since I sim­ply can­not cook for two, or even three)”

  1. fdsdf:

    dsdasd

    May 31st, 2010 at 10:52 pm

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