Flash bangers and mash
- Peel and coarsely chop potatoes (suitable for mashing), then cook in plenty of boiling, salted water for 10 minutes or until very tender. Drain well and mash. Beat in sour cream and season well with salt and pepper.
- At the same time, place sausages in a saucepan and cover with cold water. Bring to the boil, then turn down the heat and simmer gently for 5 minutes to partially cook. Drain well.
- Cut a deep lengthways slit in each sausage. Fill a piping bag with the mashed potato. Pipe the mash into the slits in each sausage (or use a small spoon to do this if you don't have a piping bag).
- Place sausages in an oiled baking dish. Dust potatoes with grated parmesan cheese. Bake for 20 minutes or until hot and golden brown.