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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch the bangers in simmering water until they are just firm when squeezed, drain well and set aside. | 2. Peel and dice the spuds into even pieces and cook them in lightly salted water until they are tender. | 3. Drain the potatoes well. | 4. Bring the milk to the boil and mash the spuds, gradually adding the hot milk. Season to taste, and set aside. | 5. Heat the oil and butter in a large non-stick pan and sauté the onions and garlic until they are golden brown but not burnt. | 6. Pan-fry or grill the sausages until they are browned all over. | 7. While the sausages are cooking and browning, put the potato mash in the microwave with what Huey calls "a good slurp of cream and a generous dollop of butter on top". Heat until really hot, then mix in the butter and cream. | 8. Place the mashed potato on a plate, top with the sausages, top with the onions and garlic, and serve with mustard on the side. | 9. Chef's notes on the rather old-fashioned, probably not-much-used-in-2005 terms used in this recipe: tucker = food; bangers = sausages; spuds = potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sausage	12			18833.1776	35.3802	775.6439	1705.3279
potato	6			-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
salt				-	-	-	-
pepper			ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	2		sliced	128.0	29.888	3.52	0.32
garlic clove	6		chopped	-	-	-	-
cream	1	tablespoon		49.5	0.9975	0.5445	5.202000000000001
dijon mustard				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.