Bangers and Mash (Sausages with Onion Gravy)

Method

1. 1

   Boil the potatoes in salted water until tender.

2. 2

   Meanwhile, brown the sausages in oil over medium heat, turning occasionally, until deep golden on all sides; set aside and keep the pan drippings.

3. 3

   Soften the sliced onions in the same pan over low heat until jammy and deeply caramelized.

   💡 Low and slow is the whole gravy — rushed onions taste raw and thin.

4. 4

   Stir in the flour, cook 1 minute, then whisk in the stock; simmer until glossy and thickened.

5. 5

   Return the sausages to the gravy to finish warming through.

6. 6

   Drain the potatoes and mash with the butter and hot milk until smooth; season to taste.

7. 7

   Pile the mash onto plates, top with sausages, and ladle the onion gravy generously over both.