Bangers & Mash with Onion Gravy

Method

1. 1

   Step 1

   Peel and cut the potatoes, keeping the chunks evenly sized so they cook at the same rate. Thinly slice the onions and measure the remaining ingredients before starting.

2. 2

   Step 2

   Heat the oil in a 12-inch (30 cm) heavy frying pan over medium-low heat for 1 minute. Add the sausages in a single layer and cook gently for 25–30 minutes, turning every 4–5 minutes, until evenly browned; do not prick the skins.

3. 3

   Step 3

   While the sausages cook, put the potatoes in a large 4-quart (4-litre) saucepan and cover with cold water by 1 inch (2.5 cm). Add 1 tsp of the salt, bring to a boil over high heat, then reduce to a steady simmer and cook for 15–20 minutes, until a knife slides through the largest pieces without resistance.

4. 4

   Step 4

   Drain the potatoes thoroughly and return them to the saucepan over low heat for 1–2 minutes, shaking gently, until excess moisture has evaporated. Warm the milk in a small saucepan over low heat for 2–3 minutes until steaming, then mash the potatoes with 3 tbsp (40 g) of the butter and gradually beat in the warm milk. Season with the remaining ½ tsp salt and ¼ tsp pepper, then cover and keep off the heat while you finish cooking the sausages.

5. 5

   Step 5

   Check the sausages with an instant-read thermometer inserted into the centre of the thickest one; they should reach 160°F (71°C). Transfer to a plate and cover loosely, leaving about 1 tbsp of fat in the frying pan and pouring off any excess.

6. 6

   Step 6

   Add the remaining 1 tbsp (15 g) butter and the onions to the same pan over medium-low heat. Cook for 20–25 minutes, stirring frequently and scraping up the browned sausage juices, until the onions are soft and deep golden. If the pan becomes dry or the onions catch, add 1 tbsp water at a time and reduce the heat slightly.

7. 7

   Step 7

   Sprinkle the flour over the onions and cook, stirring, for 1–2 minutes until no dry flour remains. Gradually stir in the beef stock, scraping the bottom of the pan, then add the Worcestershire sauce and remaining ¼ tsp pepper. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 5–7 minutes until the gravy lightly coats the back of a spoon.

8. 8

   Step 8

   Return the sausages and any collected juices to the gravy and simmer gently for 4–5 minutes, turning once, until hot throughout. Meanwhile, reheat the mash over low heat for 3–5 minutes, stirring frequently; loosen with a little hot water if needed. Taste the gravy for seasoning, then divide the mash among four warm plates and serve each with two sausages and a generous spoonful of onion gravy.