English "Bangers and mash" - sausages in sauce with mashed potatoes

An English traditional pub dish, with pork sausages in a thick sauce and creamy mashed potatoes.

Preparation steps

Fry the sausages in oil until golden. Add the onion and fry for another 2-3 minutes. Then add the garlic and fry for another 30 seconds. Drizzle with wine.
Add thyme and rosemary, soup cube and simmer for about 10 -15 minutes. Add pepper and or salt to taste.
Stir the flour into a little milk and add to the sauce. When it thickens, stir in the chopped parsley and remove from the heat.
Purée
Peel the potatoes and cut into smaller pieces. Put to cook for about 15-20 minutes.
Squeeze out the water and mash the potatoes. Add butter, mustard and milk and continue to mix until you get a smooth mixture

Ingredients

4quality pork sausages
oil
1onions of larger size
2garlic
2 tbspparsley
1beef soup cube
1 houseblack wine
1 tablespoonthyme, rosemary
pepper
50mlmilk
2-3 teaspoonsflour

For puree

2Potato
milk
butter
1 tspmustard
salt

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