Bangers and Mash with Onion Gravy

Ingredients

• 2 tbsp vegetable oil
• 8 thick sausages (beef, pork, or other)

Mash

• 900g / 2 lbs potatoes, peeled and quartered
• 6 tbsp milk
• 110g / 1 stick butter, cubes
• Salt and ground black pepper
• Onion Gravy
• 2 medium onions, peeled and thinly sliced
• 2 tbsp vegetable oil
• 2 tbsp butter
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 1/4 pint/700ml beef stock
• 4 tsp corn starch (or arrowroot powder) - to thicken
• 4 tsp cold water
• Salt and black pepper

Directions

1. Begin by boiling potatoes until soft. Drain and keep warm until ready to mash them.
2. While potatoes are boiling, in a large frying pan, heat oil.
3. Add sausages and fry until golden brown - about 15 minutes.
4. Once cooked place in an ovenproof dish and cover with tinfoil, or keep oven.
5. Now make the gravy by melting the oil and butter in a large saucepan over a gentle heat.
6. Add the onion and cover with a lid, cooking until translucent for about 10 minutes.
7. Add sugar and balsamic vinegar to the onions and stir well.
8. Cover with the lid and continue to cook for a further 5 minutes.
9. Add the stock and boil gently uncovered for 5 minutes.
10. In a heatproof bowl mix corn starch with the cold water to a thin paste.
11. Pour a little of the hot gravy into the starch mixture and mix thoroughly.
12. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened.
13. Keep warm until ready to serve.
14. Finish by mashing potatoes with milk and butter.
15. Season with salt and pepper.
16. To Serve: Spoon mash onto plates, add sausage and cover with onion gravy.