Bangers and Mash

Directions

1. 1
   Preheat the oven to 425 degrees F.
2. 2
   Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack.
3. 3
   Bake for 18 to 20 minutes, until the sausages are just cooked through.
4. 4
   Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes.
5. 5
   Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender.
6. 6
   Drain the potatoes in a colander and return them to the saucepan.
7. 7
   Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
8. 8
   To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally.
9. 9
   Sprinkle with fresh chopped parsley and serve.