Bangers and mash with onion gravy

Method

1. 1

   Step 1

   Boil the potatoes (opens in a new tab) in salted water until completely tender. Drain and leave to steam dry for a couple of minutes.

   • 20 min
   • high heat
   • Saucepan (opens in a new tab)

   

2. 2

   Step 2

   Meanwhile fry the sausages (opens in a new tab) in the oil over medium-low heat, turning often, until browned and cooked through. Lift out and keep warm.

   • 18 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook sausages to 75 °C in the centre with no pink meat.

3. 3

   Step 3

   In the same pan, cook the onions (opens in a new tab) slowly with a pinch of the salt until soft and golden, then add the sugar and cook until lightly caramelised.

   • 15 min
   • medium-low heat

   

4. 4

   Step 4

   Stir in the flour, then gradually add the stock and Worcestershire sauce (opens in a new tab). Simmer until thickened and glossy; season with pepper (opens in a new tab).

   • 5 min
   • medium heat
5. 5

   Step 5

   Mash the potatoes (opens in a new tab) with the butter (opens in a new tab), warm milk (opens in a new tab) and remaining salt until smooth. If serving peas (opens in a new tab), cook them in boiling water for 3 minutes until bright green and tender, then drain. Serve the sausages (opens in a new tab) on the mash with the onion (opens in a new tab) gravy poured over, and peas alongside.

   • 5 min
   • high heat