Irish Bangers and Mash

Ingredients(Serves 4)

2 Large Potatoes, peeled and cubed

1/4 of the head of a medium cabbage, chopped

2 small onions, chopped

1/4 cup milk

2 Tbsp. butter, unsalted

8 sausage links

1 can beef broth

1 Tbsp. cornstarch

Directions:

1. Put the cubed potatoes in a medium saucepan. Cover with water, boil and simmer for about 15 minutes, or until ready to mash.

2.  While the potatoes are cooking, melt 1 Tbsp butter in a large skillet(low heat). Add the chopped cabbage and 1/2 cup of the chopped onions. Saute until soft, but before they turn brown. When soft, set aside in a small bowl.

3. If your potatoes are tender enough to mash, drain and mash by hand or electric blender. Add the milk and butter. Gently stir in the cooked cabbage and onions. Season with salt and pepper to taste. The potatoes are done!

4. Fry sausages in a skillet until browned. Remove the sausages and set aside.

5. In the sausage juices, saute the remaining 2 cups onion until lightly browned and fragrant. Add beef broth, bring to a boil and simmer about 5 minutes. Thicken with cornstarch.

To serve, place a scoop of mashed potatoes in the center of your plate, top with 2 sausages and cover with the onion gravy.