Bangers 'N Mash Casserole - cooking recipe

Ingredients

POTATOES
1 1/2 lbs potatoes, peeled and cut into 2 inch cubes
1/2 cup sour cream
2 tablespoons butter, divided
2 tablespoons prepared mustard
SAUSAGES
1 (12 ounce) can beer, preferrably dark (water may be substituted)
8 -10 bratwursts (not smoked)
3 tablespoons olive oil
1 tablespoon mustard seeds
3 large red onions, cut in half and sliced thin
salt and pepper
2 tablespoons flour
2 teaspoons granulated sugar
3 tablespoons balsamic vinegar
1 teaspoon thyme, dried
2 cups beef broth
3/4 cup French-fried onions

Preparation

To prepare potatoes:
Cook the potatoes in water until tender, about 20 minutes.
Once tender, thoroughly drain the water.
Add sour cream, butter and prepared mustard; mash until smooth and creamy.
While potatoes are cooking:
Prepare the sausages by pricking them several times with a kitchen fork.
In sauce pan, bring the beer (or water) to a simmer over medium heat.
Add the sausages and poach for 5 minutes.
Removes sausages from pan and discard beer/water.
Heat oil and mustard seed in large skillet over medium heat.
Add the onions, sausage, salt and pepper.
Cook until onions are tender and sausages are light golden brown, about 5-6 minutes (stirring often to avoid scorching the onions).
Remove sausages, slice into thirds and place in a casserole.
Add flour to pan, stirring until well combined.
Stir in sugar, balsamic vinegar and thyme; cook for 2 minutes.
Pour in beef broth; bring to the boil and cook for 5 to 10 minutes until gravy thickens.
Pour onion gravy over sausages; top casserole with mashed potatoes and sprinkle french fried onions on the top.
Just before serving, bake uncovered at 350 degrees fahrenheit for about 25 minutes until top is golden brown.