Bangers and Mash with Onion Gravy

Peel the potatoes and cut them into evenly sized chunks. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 15-20 minutes, or until tender when pierced with a fork.

While the potatoes are cooking, prepare the onion gravy. Heat the vegetable oil in a frying pan over medium heat. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and caramelized. Reduce heat if onions are browning too quickly.

Stir in the flour and cook for 1 minute. Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the Worcestershire sauce and season with salt and pepper to taste. Simmer for 10-15 minutes, or until the gravy has thickened.

While the gravy is simmering, cook the sausages according to package instructions. This can be done in the frying pan after the onions, in the oven, or grilled. Ensure they are cooked through.

Once the potatoes are cooked, drain them well. Return them to the pot and mash them thoroughly with the butter and milk. Season with salt and pepper to taste. Adjust the amount of milk for desired consistency.

Serve the sausages on top of the mashed potatoes, spooning over plenty of onion gravy. Enjoy!