Bangers ’n’ mash with onion gravy
SERVES 4 PREP 20 mins COOK 50 mins MORE EFFORT
WHY
If there’s a better way to eat sausages, we have yet to come across it, but this dish often falls short of its full comfort food potential. With undercooked, one-note gravy, lumpy mash and dubious sausages, you’ve got bad canteen food. Made with love, however, you have yourself a real national treasure of a dish. We’ve ironed out all the mistakes that can spoil it, plus made it easier to cook as well.
WHAT TO BUY
1 tbsp sunflower oil
8 pork sausages (the best quality you can ind) small knob of butter
3 small onions, inely sliced
1 thyme sprig
1 bay leaf pinch of sugar
1 heaped tsp plain lour
1 tbsp red wine vinegar
1 glass red wine
1 tsp soy sauce
400ml beef stock made with 1 stock shot or cube For the mash
1kg King Edward potatoes, peeled and cut into
large chunks
100ml whole milk or 50ml milk and 50ml cream grating of nutmeg
50g cold butter, diced