Bangers and Mash with Onion Gravy

Instructions

1. 1

   Peel and cut potatoes into even chunks. Place in cold salted water, bring to a boil, and cook for 15-20 minutes until tender.

2. 2

   While potatoes are cooking, heat 1 tablespoon of oil in a large skillet over medium heat. Add sausages and cook for 15-20 minutes, turning occasionally until golden brown and cooked through. Remove and keep warm.

3. 3

   Slice onions thinly. In the same pan using the oil left over from cooking the sausages, add the onions. Cook over medium-low heat for 10-12 minutes until soft and golden, stirring occasionally.

4. 4

   Sprinkle flour over the onions and stir well. Cook for 1-2 minutes to remove the raw flour taste.

5. 5

   Gradually add beef stock while stirring constantly to prevent lumps. Add Worcestershire sauce and thyme.

6. 6

   Simmer the gravy for 5-10 minutes until thickened. Season with salt and pepper to taste.

7. 7

   Drain potatoes well and return to the pot. Add butter and milk (for extra creaminess, heat the milk and butter together before adding), then mash until smooth and creamy. Season with salt and pepper.

8. 8

   Serve by placing a generous mound of mash on each plate, top with 2 sausages per person, and generously ladle the onion gravy over everything.