Bangers and Mash

Ingredients

• 3 tablespoons dijon mustard 
• 2 tablespoons flour all-purpose
• 1.5 cups chicken broth low-sodium
• 1 cup milk 
• 1 large onion chopped
• 6 servings salt and pepper 
• 1.5 pounds turkey sausage links cooked
• 4 tablespoons butter unsalted softened
• 1 tablespoon vegetable oil 
• 3 pounds yukon gold potatoes peeled quartered

Equipment

• frying pan
• whisk
• pot

Directions

1. Place potatoes in a large pot; cover with water.
2. Add 1 Tbsp. salt. Bring to a boil and cook until tender, 20 to 25 minutes.
3. Drain, return potatoes to pot, and mash with butter.
4. Mix in milk and mustard. Season with salt and pepper. Cover to keep warm.
5. Prick sausages all over with a fork. Warm oil in a skillet over medium-high heat; brown sausages on both sides, about 5 minutes.
6. Remove to a plate.
7. Add onion to skillet and saut until softened, about 3 minutes.
8. Add flour and saut 1 minute. Slowly stir in broth and cook, whisking, until sauce has thickened, about 3 minutes; season with 1/2 tsp. salt. Return sausages to skillet, cover, reduce heat to low and simmer until sausages are warmed through, about 5 minutes. Slice and serve over mashed potatoes, with extra mustard for dipping.