Bangers and Mash

Method

Peel and chop the potatoes into even chunks, then boil in salted water for 15-18 minutes until tender. Meanwhile, heat oil in a large frying pan over medium-high heat and brown the sausages on all sides until cooked through, approximately 12-15 minutes, then set aside. Slice the onions and fry them in the same pan until softened and caramelised. Dust with flour, stir well, then pour in the stock and simmer for 5 minutes to create a rich gravy, seasoning with salt and pepper. Drain the potatoes thoroughly, return to the pan with butter and milk, and mash until smooth and creamy. Serve the mashed potatoes on warmed plates with the sausages on top and the onion gravy spooned over.