Bangers and Mash

Ingredients

• 8 pork sausages
• 2 tbsp olive oil
• 900 g Yukon Gold potatoes, peeled and cubed
• 120 ml milk, warmed
• 4 tbsp unsalted butter
• 1 large onion, thinly sliced
• 1 tbsp plain flour
• 240 ml beef or chicken broth
• 1 tsp Worcestershire sauce (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Boil the cubed potatoes in salted water until tender. Warm the milk separately.
2. Step 2.Heat the olive oil in a skillet and cook the sausages, turning regularly, until browned and cooked through. Transfer to a warm plate.
3. Step 3.Cook the sliced onion in the same pan until soft and lightly browned. Stir in the flour for one minute.
4. Step 4.Gradually stir in the broth and optional Worcestershire sauce. Simmer until the onion gravy thickens; season to taste.
5. Step 5.Drain the potatoes and mash thoroughly with the warm milk and butter. Season with salt and pepper.
6. Step 6.Divide the mash between plates, add the sausages, and pour over the onion gravy. Finish with parsley.