You have heard, of course, of ‘Bangers ‘n Mash’.  This is a variation on this, but a much more interesting, tasty and nutritious variation on this sausage and mash potato theme, which dates back to wartime in the Region.  You could always pretend it was a goose, and if you had never eaten goose, you wouldn’t be disappointed, would you?

Ingredients

• 450g/1lb pack of good quality pork sausages, skinned
• 450g/1lb mashed potatoes
• 1 large onion, sliced and fried in a little butter
• 110g/4oz mushrooms, sliced to fry with the onions
• Salt, freshly ground black pepper, mustard powder to season
• Knob of butter
• Dash of cold milk or double cream
• Good handful of grated Cheddar cheese

Method

1. To make nice fluffy potatoes, start with good quality potatoes like Maris Piper or King Edward
2. Peel the potatoes, cut them into chunks placing them into a big saucepan
3. Start the potatoes off in cold salted water and bring them to the boil, then cook for 15 minutes until fork-tender
4. Strain and set aside to cool slightly before mashing by hand with a fork until fluffy
5. Season the potatoes with a good knob of butter, salt, black pepper, mustard powder and a dash of milk till you have the correct consistency you want, then set aside
6. Fry the sliced onions and mushrooms in a little butter till golden colour
7. Skin the sausages and squash them together before spreading over the bottom of a gratin dish or similar ovenware container
8. Place the fried onions and mushrooms on top of the sausage meat
9. Top with the seasoned potatoes, forking the top so it becomes crisp and brown
10. Sprinkle over a handful of grated Cheddar cheese on top of potatoes
11. Cook for around 60 minutes at 180c/gas mark 5 until the cheese is golden brown
12. Serve at once with some nice seasonal green vegetables and good gravy.

Source: Baker Mike, ‘Keighley News’ see the website,  Friend in Knead