Bangers and Mash with Onion Gravy
Serves 2–4
Prep time: 10 minutes
Cook time: 25–30 minutes
8 good-quality pork sausages
1 tablespoon oil or a knob of butter
1kg floury potatoes, peeled and chopped
50g butter
50ml milk or cream
Salt and pepper
For the Onion Gravy:
1 large onion, thinly sliced
1 tablespoon butter
1 teaspoon plain flour
250ml beef stock
1 teaspoon Worcestershire sauce
Salt and pepper
Boil the potatoes in salted water for 15–20 minutes until soft. Drain, mash with butter and milk or cream, and season to taste.
While the potatoes cook, heat oil or butter in a pan over medium heat and fry the sausages for 15–20 minutes, turning until browned and cooked through.
For the gravy, melt butter in a pan and cook the sliced onion on low heat for 10–15 minutes until soft and golden.
Stir in the flour and cook for 1 minute, then gradually add the stock, stirring constantly.
Add Worcestershire sauce, season to taste, and simmer for a few more minutes until thickened.
Serve sausages over mash with a generous pour of onion gravy.