Bangers and Mash with Onion Gravy

The sausages are shopping, not cooking, so buy the best you can. The cooking is the gravy, and it wants onions taken far darker than feels comfortable. Pale onions make brown water.

1. 1

   Cook the sausages slowly in a lightly oiled pan for 20 minutes, turning often. High heat splits the skins and leaves the middle raw.

   For this step

   • 8 good pork sausages
2. 2

   Meanwhile melt half the butter in another pan and cook the onions over medium heat for 20 to 25 minutes until genuinely dark and sticky.

   For this step

   • 5 tbsp (70 g) butter
   • 3 large onions
3. 3

   Boil the potatoes until they fall apart at a knife tip, drain thoroughly, and mash with the remaining butter and warm milk.

   For this step

   • 1 kg floury potatoes
   • 5 tbsp (70 g) butter
   • 0.5 cup (120 g) milk
4. 4

   Stir the flour into the onions and cook for 2 minutes, then add the stock a little at a time, stirring out lumps as you go.

   For this step

   • 3 large onions
   • 2 tbsp (16 g) plain flour
   • 2 cups (500 ml) beef stock
5. 5

   Simmer the gravy for 5 minutes until it coats a spoon, then stir in the mustard and season.

   For this step

   • 1 tsp wholegrain mustard
6. 6

   Pile the mash, lean the sausages against it and flood the plate with gravy.

   For this step

   • 8 good pork sausages

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