Bangers and Mash

Ingredients10

• pork sausages8
• floury potatoes800 g
• unsalted butter50 g
• whole milk80 ml
• onion2
• plain flour1 tbsp
• beef stock400 ml
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. Peel the potatoes, cut them into chunks, and boil in salted water until tender, about 15–20 minutes.
2. Meanwhile, heat the oil in a frying pan and brown the sausages over medium heat, turning until cooked through, about 15–20 minutes.
3. Thinly slice the onions and fry them in the sausage fat until soft and golden.
4. Stir in the flour, cook for 1 minute, then gradually add the stock and simmer until the gravy thickens.
5. Drain the potatoes, mash with the butter and warm milk, and season with salt and pepper.
6. Serve the sausages on the mash and spoon the onion gravy over the top.