Boil peeled cubed potatoes in boiling salted water until tender. Drain, add milk, butter, salt and pepper until mixed. Then beat with a hand whisk until smooth and creamy. Finally, stir through the creamed horseradish.
Heat the butter and oil gently in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic.
On a gentle heat, add the masala and turn up heat so everything begins to bubble. Sniff pan and see if alcohol smell has evaporated—if it has, turn the heat down. Stir mustard into the pan and cook for a final five minutes.
Mix together all Yorkshire Pudding ingredients until a smooth batter, lump-free batter is formed. Put lard in the tin heat in pre-heated oven (220C) until really hot. Pour in batter and cook until well-risen and leave in the tin. Keep in a cool place. Finally, re-heat in a hot oven until hot and crisp (about 10-15 minutes).
Ovenbake sausages in a greased oven pan at 180c until they are cooked to your liking.
Remove crisped Yorkshire Pudding from tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover bangers and mash with lashings of the onion gravy!!
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