Classic Bangers and Mash with Onion Gravy and Sautéed Kale

Instructions

1. Cook the Potatoes:
   Boil potatoes in salted water for 15–20 minutes until tender. Drain, mash with butter and warm milk, and season to taste. Keep warm.

2. Prepare the Sausages:
   In a skillet, heat oil over medium heat. Cook sausages for 10–12 minutes, turning occasionally, until browned and cooked through. Remove and keep warm.

3. Make the Onion Gravy:
   In the same pan, melt butter and add sliced onions. Cook for 10–15 minutes until caramelized. Stir in flour and cook for 1 minute. Gradually whisk in broth and Worcestershire sauce. Simmer until thickened and glossy. Season to taste.

4. Sauté the Kale:
   In another skillet, heat olive oil and sauté garlic for 30 seconds. Add kale and cook for 3–4 minutes until wilted and tender. Season with salt and a squeeze of lemon juice if desired.

5. Assemble:
   Spoon mashed potatoes onto plates, top with sausages, and drizzle with onion gravy. Serve with a side of sautéed kale.

Tip:
For extra flavor, use caramelized red onions in the gravy or add a splash of red wine while deglazing the pan.