Bangers and Mash with Onion Gravy

Method

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1. Start the gravy first. Melt the butter with the oil in a wide pan, add the onions and sugar with a pinch of salt, and cook over medium-low heat for 25 to 30 minutes, stirring often, until deep golden and jammy.

   Mark done Start 25 min timer

2. Stir in the flour and cook 2 minutes, then add the wine and reduce by half.

   Mark done

3. Add the stock, Worcestershire sauce, mustard, thyme and salt. Simmer for 15 minutes until it coats a spoon. Keep warm.

   Mark done Start 15 min timer

4. Meanwhile cook the sausages in a cold pan with the oil over medium-low heat for 15 to 18 minutes, turning regularly, until browned all over and cooked through.

   Mark done Start 15 min timer

5. Boil the potatoes in well-salted water for 18 to 20 minutes until a knife meets no resistance.

   Mark done Start 18 min timer

6. Drain and leave in the colander to steam-dry for 5 minutes — this is what stops the mash being watery.

   Mark done Start 5 min timer

7. Pass the potatoes through a ricer back into the pan, then beat in the butter a little at a time, followed by the warm milk, salt and white pepper.

   Mark done

8. Pile the mash onto warm plates, lay the sausages against it and pour the onion gravy generously over both.

   Mark done

Chef’s Tips

• Buy the best sausages you can; with three ingredients on the plate there is nowhere to hide.
• A ricer, not a masher. It is the single biggest upgrade to any mashed potato.
• Warm the milk before adding it. Cold milk makes the mash claggy and dulls the butter.

Pairing Suggestions

• A pint of bitter or a glass of Merlot
• Serve with buttered peas or greens
• Finish with sticky toffee pudding

Storage & Reheating

Refrigerate 3 days. Reheat the mash with a splash of milk; the gravy keeps 5 days and freezes 3 months.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.