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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 pounds potatoes |
8 links cumberland sausage ( italian sausage may substitute) |
1 tablespoon oil |
1 large onion |
2 tablespoons flour |
4 cups chicken stock |
4 tablespoons cream |
2 ounces butter |
2 tablespoons creme fraiche |
2 tablespoons grainy mustard, plus mustard for dipping |
salt and pepper |
Directions:
1. Peel and dice potatoes. Place in a saucepan and cover with cold water. Bring to a boil, add salt and simmer for 20 minutes. Meanwhile, prick sausages with a fork, heat a skillet and brown the sausage in 1 tablespoon oil. Slice the onion. Remove the sausage to a plate and add the onion to the pan. Cook onions until soft, then add 2 tablespoons flour, cook for 1 minute. Add the chicken stock and return the sausage to the pan, cooking it through for about 15 to 20 minutes.
2. Drain the potatoes and run them through a food mill into a saucepan. Add the cream, butter, creme fraiche and mustard. Season with salt and pepper. Serve with side of grainy mustard for dipping.
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