Bangers and Mashed Potatoes

This is our Cincinnati Sausage Makers’ ode to the English Classic!

Ingredients

—1 PK (5 Links) Queen City Sausage Dinner Franks or favorite QCS sausage

—1 TBLS Olive oil

—1 PK Lipton Beefy Onion Recipe Soup & Onion Dip Mix: For the gravy

—1/2 Cup Water

—1 TSP Corn starch

—1 Cup Cooked (Frozen) peas

—Parsley for garnish

Potatoes

—2 LBS Yukon gold potatoes peeled and cubed

—1/2 Cup Heavy cream

—3 TBLS Butter.  Melted

—1/4 Cup Gorgonzola cheese.  Melted

—Sea salt

Directions

1. Medium-low heat, large skillet.  Add the oil and sausages to brown.  Set aside

2. Boil the potatoes in salted water until tender.  Mash and then add the butter and cream.  Whisk until smooth.  Add the cheese to blend in.  Add salt and whisk again

3. Take the onion soup packet and add to a small skillet.  Add water.  Heat on low then incorporate the corn starch to thicken.  Add more water if too thick.  This becomes the delicious gravy

4. Warm the peas

5. Bring everything together on a platter or plate individually.  Garnish with fresh parsley

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