There was a fantastic Barefoot Contessa TV special this holiday season called “Barefoot in London” – Jeffrey rides around town on a double-decker bus while Ina explores the London food scene.

Back home in East Hampton, Ina recreates these tasty British meals (obviously with a twist and the volume turned up). One of these delicacies was bangers & mash starring our very own encased beauties. This recipe is also in her fabulous new book How Easy is That?

I’ve never come across an Ina recipe I didn’t love (probably accounting for 15% of my total body mass), so I got to work.

Ingredients:

2 pounds fresh veal or chicken sausages (8 large sausages) – I actually used Irish style pork bangers, most likely shaving a few years off my life
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Preheat your oven to 425 degrees F. Place the sausages on a sheet pan and bake for 18-20 minutes until they are cooked through.

Meanwhile, fill a large saucepan with water. Add 1tbsp salt, and the diced potatoes.

Bring to a boil and cook for about 20-25 minutes, until the potatoes are very tender.

Drain the potatoes and return to the pan. Add dijon mustard, grain mustard, dry mustard, milk, creme fraiche, pepper, and 1 tbsp salt.

Whip thoroughly with a handheld mixer.

Mound a plate with the potatoes and top with sausages that have been cut in half diagonally.

Holy smokes, this is REALLY delicious… I was going to garnish it with parsley but really couldn’t wait to dig in. Probably up there with my top 5 meals.

I can feel my arteries clogging so I’m going to get myself to the gym immediately.

Happy Presidents’ day to all!