Bangers and Mash

Sausages and mash

• pork sausages8
• floury potatoes1 kg
• butter80 g
• whole milk120 ml
• sunflower oil1 tbsp
• salt

Onion gravy

• onions2
• butter20 g
• plain flour1 tbsp
• beef stock400 ml
• Worcestershire sauce1 tsp
• thyme2 sprigs

Sausages and mash

1. 01

   Heat the oven to 200°C. Roast the sausages in the oil for 25 to 30 minutes, turning once, until well browned and cooked through with no pink inside.

2. 02

   Peel and quarter the potatoes and boil them until soft, drain and steam dry, then mash with the butter and the milk, warmed in a small pan, and season well with salt.

Onion gravy

3. 03

   Thinly slice the onions and cook them in the butter over low heat for 20 minutes until deep gold and sweet. Patience here is the difference between onion gravy and brown sauce.

4. 04

   Stir in the flour and cook for 2 minutes, then whisk in the stock a little at a time.

5. 05

   Add the worcestershire sauce and thyme and simmer for 10 minutes until it coats a spoon.

6. 06

   Pour any juices from the roasting tin into the gravy, then serve the sausages on the mash with the gravy over.