Classic Bangers and Mash

Method

1. 1
   Boiling

   Place the potato chunks in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

   ⏲ 20 min

2. 2
   Searing

   While the potatoes cook, heat the vegetable oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove the sausages to a plate and set aside.

   ⏲ 10 min

3. 3
   Sautéing

   In the same skillet, add the sliced onions. Sauté over medium heat, scraping up any browned bits, until the onions are soft and golden, about 8-10 minutes.

   ⏲ 10 min

4. 4
   Sautéing

   Sprinkle the flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste.

   ⏲ 1 min

5. 5
   Simmering

   Gradually whisk in the hot beef stock and Worcestershire sauce. Bring to a simmer, then reduce heat to low. Return the sausages to the skillet and simmer gently for 10 minutes, until the gravy thickens and the sausages are cooked through.

   ⏲ 10 min

6. 6

   Drain the potatoes and return them to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with the remaining salt and pepper.

7. 7

   Serve the sausages and onion gravy over a generous scoop of mashed potatoes.