Ultimate Bangers and Mash

Preparation

• 1
  Peel the potatoes and carrots and cut both into small pieces. Cook the potatoes and carrots in salted water until tender. Finely chop the chives and set aside.
• 2
  Preheat the oven to 100 °C convection. Sear the large sausages vigorously on both sides in a hot pan with olive oil. Meanwhile, slice the red onions into very thin rings. Place the coarse sausages in a roasting pan and keep them warm in the oven at 100 °C convection for 15 minutes.
• 3
  Meanwhile, vigorously fry the onion rings in the pan. Only when the first roasted aromas have formed, deglaze the roasted onions with 200 ml of broth and then let them simmer for a few minutes to create an aromatic onion stock.
• 4
  Drain the cooked potato and carrot pieces. Then add cream and butter and mash with a potato masher, either chunky or alternatively process the vegetables into a smooth puree with an immersion blender, depending on your preference. Finally, stir the chives into the vegetable puree and season with salt and pepper. Now add the remaining 200 ml of beef broth along with the mustard to the onions and season with pepper and salt. Let the onion stock simmer again for a few minutes. Finally, remove the coarse sausages from the oven and serve them with the mashed vegetables and the onion stock.