Mini Bangers and Mash Skewers with Onion Gravy Dip

Preheat oven to 200°C (400°F). Toss the mini sausages with olive oil and spread on a baking sheet. Roast for 20-25 minutes, or until cooked through and browned.

While the sausages are roasting, peel and chop the potatoes. Place them in a saucepan, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain well.

Return the potatoes to the saucepan. Add warm milk, butter, salt, and pepper. Mash until smooth and creamy.

Let the mashed potatoes cool slightly, then form them into small balls, about 1 inch in diameter.

Once the sausages are cooked and slightly cooled, thread 2 sausages and 2-3 potato balls onto each skewer. You should get approximately 12 skewers.

To make the onion gravy, melt butter in a saucepan over medium heat. Add sliced onions and cook until softened and caramelized, about 15-20 minutes, stirring occasionally.

Stir in flour and cook for 1 minute. Gradually whisk in beef broth until smooth. Add Worcestershire sauce (if using) and thyme sprig (if using). Bring to a simmer and cook for 10-15 minutes, or until the gravy has thickened slightly. Remove the thyme sprig before serving.

Serve the mini bangers and mash skewers warm, with a side of onion gravy for dipping.