Sausage and Mash

Ingredients
8 Sausages (choose thick ones, flavoured if you like)
2 Onions (cut into wedges)
1Kg Potatoes (peeled and quartered)
75g Butter
1 Tablespoon Wholegrain Mustard
3 Teaspoons English Mustard (you can try Dijon or other varieties, just be carefull of over powering the taste)
1 Clove Garlic (crushed)
Parsley (roughly chopped, optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle
1 Large Pan (2/3 rds full, boiling salted water)
1 Potato Masher
1 Garlic Press

The Good Bit

1. Dry fry the sausages in the griddle pan for about 4 minutes then add the onion wedges and cook for a further 6 minutes, keep an eye on the sausage and turn occasionally to brown evenly, try to only turn the onion once or twice to caramelise it in strips to give a lovely effect.
2. Boil the potatoes for 10-12 minutes until you can stick a fork in them and they break easily. Drain the pan and then mash the potatoes with the butter, when it's well mashed add in the mustards and garlic and a little drizzle of oil and mash again until you have a smooth mixture, you can even add a little chopped parsley at this point for extra flavour, Season to taste with salt and pepper.
   
3. Serve a helping of mash with a couple of sausages and top off with a couple of onion wedges.
   

Serves 4