Bangers and Mash with Onion Gravy

Ingredients

• 8 links pork sausages
• 2 pounds potatoes
• 2 medium onions
• 4 tablespoons butter
• 1 cup milk
• 2 cups beef stock
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Peel and chop the potatoes into even chunks. Place them in a large pot of salted water and bring to a boil over high heat. Cook for about 15-20 minutes until tender.

2. 2

   While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the pork sausages and cook for about 12-15 minutes, turning occasionally until browned and cooked through.

3. 3

   Remove the sausages from the skillet and set aside. In the same skillet, add the sliced onions and cook for about 5-7 minutes until softened and caramelized.

4. 4

   Sprinkle the flour over the onions and stir well to combine. Cook for an additional minute to remove the raw flour taste.

5. 5

   Gradually pour in the beef stock while stirring continuously to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes until thickened. Season with salt and pepper to taste.

6. 6

   Once the potatoes are tender, drain them and return to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.

7. 7

   To serve, place a generous scoop of mashed potatoes on each plate, top with 2-3 sausages, and ladle the onion gravy over the top. Garnish with chopped fresh parsley.

8. 8

   Enjoy your hearty Bangers and Mash!