Recipe - Bangers And Mash

1 pound Smoked country sausage links
2 tablespoon Butter
1 md Onion; cut or sliced up
2 tablespoon Flour
1 cup Beef bouillon
One half teaspoon Brown gravey sauce
Salt and pepper to taste
3 One half cup Hot mashed potatoes
2 tablespoon Parmesan cheese; grated

Saute sausage in butter or margarine until lightly browned and completely
cooked. Remove from skillet and keep warm. Fry onion until tender. Remove
from skillet and keep warm. Add flour to drippings in skillet; cook and
stir 2 minutes. Slowly stir in bouillon and brown gravy sauce and cook.
Stir until mixture is thickened and smooth. Taste and add salt and papper
as needed. If individual casseroles are being used, divide hot potatoes
between 4 ovenproof casseroles. Place sausages on top of potatoes. Divide
onion over sausages and then pour gravy over all. Sprinkle with Parmesan
cheese and heat under broiler for a few minutes to brown. Note: to serve in
one casserole, use a 6cup casserole and proceed as with individual serving
dishes.
Posted to MMRecipes Digest V5 #007 by "Robert Ellis"
rpearson@snowcrest.net on Jan 6, 1998