Bangers and Mash

Ingredients

• 2 pounds fresh Italian turkey sausages (8 large sausages)
  
• 2 pounds Yukon Gold potatoes, quartered
  
• Kosher salt
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon canola oil
  
• 1 ½ cups almond milk
  
• 2 teaspoons Dijon mustard
  
• 2 teaspoons whole-grain or coarse mustard
  
• 1 teaspoon dry mustard
  
• ½ teaspoon freshly ground black pepper
  

Directions

1. Place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Meanwhile, in a large bowl whisk together olive oil, canola oil, almond milk, Dijon mustard, whole-grain mustard, dry mustard, 2 teaspoons of salt, and the pepper; set aside.
   
2. Once potatoes are fork-tender, drain and add to the whisked almond milk mixture. Beat the potatoes in the bowl with a handheld mixer on low speed until very smooth and creamy, adding extra milk as needed. Cover and keep warm.
   
3. Place sausages in a large skillet and fill with one-inch of water. Bring to a simmer, reduce heat, and cover; cook 10 minutes. Meanwhile spray a grill pan with canola oil and heat to medium-high. After sausages have cooked in covered skillet, cook sausages on grill pan for about 2 minutes per side, until browned and crispy. Transfer to a plate, wrap with aluminum foil, and allow to rest for 5 minutes.
   
4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages. Serves 4.
   

Recipe adapted from How Easy Is That?

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