Bangers and Mash

Ingredients

• 8 pork sausages
• 2 pounds potatoes, peeled and chopped
• 4 tablespoons butter
• 1/4 cup whole milk
• 2 tablespoons vegetable oil
• 2 medium onions, sliced
• 2 cups beef or chicken stock
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Boil the chopped potatoes in salted water for 15-20 minutes until tender
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat
3. Add sausages and cook for 15-20 minutes, turning occasionally until browned and cooked through
4. Remove sausages and set aside
5. In the same skillet, add remaining oil and sauté sliced onions until golden and caramelized, about 10 minutes
6. Sprinkle flour over the onions and stir for 1 minute
7. Pour in stock and add tomato paste and Worcestershire sauce, stirring well
8. Simmer for 5 minutes until gravy thickens
9. Drain cooked potatoes and mash with butter and milk until creamy
10. Season mashed potatoes with salt and pepper
11. Divide mashed potatoes among plates, top with sausages, and pour gravy over everything
12. Garnish with fresh parsley and serve immediately

Notes

• Use a potato ricer or masher for the smoothest mashed potatoes
• Prick sausages with a fork before cooking to prevent bursting
• Low and slow caramelization of onions develops better flavor for the gravy
• The gravy can be made ahead and reheated before serving
• For creamier mashed potatoes, add more milk or a splash of cream
• Leftover sausages and mash keep refrigerated for up to 3 days in an airtight container