Bangers are a mild British pork sausage. If they are not available, any kind of mild pork, beef, or even chicken sausage will do the trick.

　　

Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　8 bangers or other sausages

　　2 pounds small red potatoes, cut into quarters

　　Coarse salt

　　2 medium red onions, thinly sliced

　　1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped

　　2 garlic cloves, chopped

　　Coarse black pepper

　　1/2 cup dry red wine

　　1 1/2 cups chicken stock or broth

　　2 tablespoons unsalted butter

　　2 tablespoons cream cheese

　　3 tablespoons fresh chives, chopped

　　1/2 cup milk

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　Juice of 1/2 lemon

　　

Step 1

Heat a large nonstick skillet over medium-high heat with the EVOO. Add the bangers and brown on all sides, about 3 to 4 minutes.

　　

Step 2

While the bangers are getting brown, start the mash by covering the quartered potatoes in water in a medium saucepan. Bring the water to a boil, salt it, and cook the potatoes until fork-tender, about 10 minutes.

　　

Step 3

Remove the bangers to a plate and reserve. Drain half of the fat from the skillet, then return the skillet to the stovetop. Add the red onions, thyme, garlic, salt, and pepper. Cook the onions, stirring frequently, for about 5 minutes, or until nice and brown. Add the red wine and chicken stock and bring up to a simmer. Add the browned bangers back to the skillet and cook until the sauce has reduced by half, about 5 minutes.

　　

Step 4

Drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes out. Add the butter, cream cheese, chives, and milk to the potatoes and smash to the desired consistency. Season with salt and pepper.

　　

Step 5

Finish the bangers with the chopped parsley and the lemon juice. To serve, divide the mash among 4 shallow serving bowls. Top the potatoes with the bangers and sauce.

　　Rachael Ray 365: No Repeats