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Bangers and Mash (AP, April 5, 2007)

2 pounds potatoes, peeled and quartered

2 tablespoons olive oil

1 large yellow onion, thinly sliced

2 green bell peppers, sliced thin

8 precooked turkey sausages

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

12-ounce bottle amber beer

4 ounces (about 1/2 cup) creme fraiche (sour cream can be substituted)

1/4 cup whole milk

1 teaspoon cornstarch

Place the potatoes in a medium saucepan and fill with enough cold water to cover by about 1 inch. Bring to a boil over high heat and cook until tender, about 8 to 10 minutes.

Meanwhile, in a large skillet over high heat combine the olive oil, onion, green peppers, sausages, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Saute about 6 minutes.

Add the beer and simmer until reduced by half, about 4 minutes.

When the potatoes are done, drain and return to the pot. Add creme fraiche, whole milk, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash until mostly smooth. Cover and set aside.

In a small glass, combine the cornstarch with 2 tablespoons cold water. Add this to the skillet with the sausages and cook, stirring constantly, until the sauce thickens. Continue cooking and stirring for 1 minute.

To serve, mound mashed potatoes on each plate, then top with two sausages and onions, peppers and sauce.