Happy Saint Patrick's Day...Celebrate with Bangers and Mash with Mushy Peas!

This meal may not be fully, quientiscintially Irish, but it is pub food and it is an alternative to the ever popular corned beef and cabbage.  Bangers and Mash is basically a simple meal of sausage and mashed potatoes, which makes it a lot quicker to prepare and I couldn't help but make it because Joe begged me!  (o:

I hope everyone has a wonderful Saint Patty's Day and know that this meal can be enjoyed many other days out of the year; but on today you can just have it with a green beer instead.

Shopping List:
1) Sausage (you can use Cumberland or Italian, I am using Chicken Italian Sausage); plan on 1-2 sausages per person

2) 3-4 Large Red potatoes

3) 1 onion

4) Chicken Stock

5) Cream

6) Sour Cream (I am using Light as always)

7) Flour

8) Grainy Dijon Mustard

9) Butter

10) Green Peas

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To Begin:

Clean potatoes and peel (I normally like leaving the skins on, but in this dish I think it is a better consistency to take them off sadly).

Place into a pan of water on the stove, salt and when they start boiling let cook for about 20 minutes or until soft when poked by a fork.

Get a skillet heating with 1 tablespoon of oil on the stove for the sausages.  Prick them with a fork so they won't split or explode.  Place in skillet.  Let brown.

While they are browning, slice up 1 cup onion and get out 2 tablespoons flour.  Once they are done browning place on a papertowel lined plate.  And place onion inside of the same pan.  Let soften. 

Once softened add your flour and cook for about a minute.  Then to it add about 2 cups of chicken stock ( I will tell you that if you are making 8 sausages, you will probably want to us the WHOLE onion and 4 cups of chicken stock).

Return the sausages to the pan and let them cook on medium for about 15-20 minutes.

Start a small pot of water for the peas, let water come to a boil, place pease in for about 3 minutes.  Drain.  In a bowl  add some salt, pepper and a little bit of butter.  Rack and fork through them mashing some as you going, so they are partly whole and partly mashed.

Once potatoes are done, drain them and place in a mixing bowl, mashing them with 4 tablespoons butter, 4 tablespoons cream, about 1/3 cup of sourcream, 2 tablespoons mustard and salt and pepper to taste.