Bangers and mash with onion gravy

⏱ 45 min · Serves 4

Proper pub comfort food: browned sausages, buttery mash and a deep, sweet onion gravy. Worth caramelising the onions slowly.

Per serving: 710 kcal · 26.0g protein · 56.0g carbs · 43.0g fat

Ingredients

• 8 pork sausages
• 1kg potatoes, peeled and chopped
• 50g butter
• Splash of milk
• 2 tablespoons oil
• 2 onions, thinly sliced
• 1 tablespoon plain flour
• 500ml beef or vegetable stock
• 1 teaspoon Worcestershire sauce
• Salt and pepper

Method

1. Cook the sausages in a little oil over a medium heat, turning, for about 15 minutes until browned all over and cooked through. Set aside.
2. Meanwhile boil the potatoes in salted water for 15 to 18 minutes until tender. Drain well, then mash with the butter and milk and season.
3. For the gravy, heat the oil in a pan and cook the onions slowly for 12 to 15 minutes until soft and golden.
4. Stir in the flour and cook for a minute, then gradually pour in the stock, stirring, until smooth.
5. Add the Worcestershire sauce and simmer for 5 minutes until thickened. Season.
6. Serve the sausages on the mash with plenty of onion gravy poured over.