Instructions
Cook the Sausages (Bangers):
Heat oil in a skillet over medium heat.
Add sausages and cook until browned all over and cooked through (about 12–15 minutes). Keep warm.
Make the Mashed Potatoes:
Peel and chop potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes.
Drain, then mash with butter and warm milk. Season with salt and pepper.
Prepare the Onion Gravy:
In a pan, melt butter and add sliced onions. Cook low and slow until caramelized (about 10 minutes).
Sprinkle in flour, stir well, and cook 1–2 minutes.
Gradually whisk in beef stock, add Worcestershire, and simmer until thickened (5–7 minutes). Season to taste.
Assemble & Serve:
Plate a generous scoop of mashed potatoes, top with sausages, and spoon over onion gravy.
Tips & Variations:
Try with beef or lamb sausages for a twist.
Add mustard or horseradish to the mash for extra flavor.
Serve with a side of peas or braised cabbage for a full pub-style meal.
ADVERTISEMENT
