Graham Kerr's Bangers and Mash

Preheat the oven to 350F. Place the sausage and apples together on a shallow baking pan and bake for 30 minutes. Remove the peel from the apples and mash three, reserving one for the sauce below.

In a medium saucepan, boil the rutabagas in water to cover for 30 minutes. Drain, return to the same pat, and mash until smooth.

In another saucepan, bring the potatoes to a boil in water, add º teaspoon of the salt, and cook for 20 minutes. Drain, return to the same pot over very low heat, cover with a kitchen towel, and let steam-dry for 15 minutes. Mash the boiling potatoes with the buttermilk, nutmeg, white pepper and the remaining º teaspoon salt until smooth.

Prepare the brown onion sauce.

Place one scoop each of the mashed potatoes, apple and rutabaga down the center of each serving plate. Slice each sausage into quarters lengthwise. Ladle some sauce on one side of the mash and top the sauce with three quartered of sausage. Serve with mustard mixture.