Bangers and mash

Ingredients

For 4 portions

• 🌭 8 medium pork sausage
• 🥔 1,000g potato
• 🧈 2 Tbsp butter
• 🥛 100ml milk, whole
• 🧅 2 medium onions
• 🪴 200g frozen peas
• 🌾 1 Tbsp flour
• 🥩 1 cube beef stock cube
• 🥤 400ml tap water
• 🏺 1 Tbsp olive oil
• 🧂 0.5 Tsp salt

Method

1. Preheat the oven to 200 °C. Place the sausages on a baking tray and cook for 25–30 minutes, turning once, until browned and cooked through.
2. Meanwhile, peel and cut the potatoes into even chunks. Boil in salted water until completely tender (15–20 minutes). Drain well, then mash with the butter, milk and salt until smooth and fluffy. Keep warm.
3. Cook the peas according to the packet and keep warm.
4. For the onion gravy: thinly slice the onions. Heat the olive oil in a pan over medium-low heat and cook the onions slowly for 15–20 minutes, stirring often, until soft and golden. Sprinkle over the flour and cook for 1 minute. Gradually add the water and crumbled stock cube, stirring until smooth. Simmer for 5–8 minutes until thickened. Taste and adjust seasoning.
5. Serve the sausages on a bed of mash with the peas alongside, generously spooned with the onion gravy.