Bangers and Mash

🔥 Prep

• Peel the 600g potatoes and cut them into even 2‑cm cubes.
• Slice the 2 onions thinly.
• Measure out 50g butter, keeping half for mash and half for gravy.
• Measure out 1 tbsp flour and 200ml beef stock, set aside.
• Prick the 4 sausages with a fork to prevent bursting.

🔥 Cook

• 1. Place the potato cubes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat; then reduce to medium and simmer for 15‑20 minutes until fork‑tender.
• 2. While potatoes cook, heat 25g butter in a skillet over medium‑high heat, add the sliced onions and sauté for 8‑10 minutes until softened and golden.
• 3. Sprinkle the 1 tbsp flour over the onions, stir to coat, and cook for 1 minute to form a roux.
• 4. Gradually whisk in the 200ml beef stock, bring to a simmer over medium heat, and cook for 5‑7 minutes until the gravy thickens; season with salt and pepper.
• 5. In another skillet, heat the remaining 25g butter over medium‑high heat, add the 4 sausages and cook for 12‑15 minutes, turning frequently, until browned and cooked through (internal temperature 75°C).
• 6. Drain the cooked potatoes, return to pot, mash with the remaining butter (if any) and a splash of milk or water until smooth and creamy; season with salt and pepper.
• 7. Keep the gravy warm on low heat; keep sausages warm on low or covered.

🔥 Serve

• Spoon a generous mound of creamy mashed potatoes onto each plate.
• Place 2‑3 sausages on top or beside the mash.
• Ladle the hot onion gravy over the sausages and potatoes.
• Garnish with freshly chopped parsley if desired.
• Serve immediately with a side of steamed green peas or buttered carrots.