Sausage and Mash

Ingredients

• 6 English pork sausages
• 450 g potatoes, peeled and chunked
• 2 tbsp milk
• 2 tbsp butter for mash
• 500 ml beef stock
• 1 tbsp butter for gravy
• 1 tbsp plain flour
• 2 medium onions, sliced
• 1 1/2 tsp sugar
• 4 tsp Worcestershire sauce
• 2 sprigs thyme
• Salt and white pepper to taste
• Oil for frying the sausages

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.Peel and chunk the potatoes; slice the onions. Put the potatoes in salted water and simmer until they yield easily to a fork.
2. Step 2.While the potatoes cook, brown the sausages in a little oil over medium heat, turning until evenly cooked through. Keep warm.
3. Step 3.Melt the gravy butter in the sausage pan and slowly soften the onions until golden. Stir in the sugar and thyme.
4. Step 4.Sprinkle flour over the onions and cook briefly. Gradually add the beef stock, stirring until smooth; add Worcestershire sauce and simmer until the gravy coats a spoon.
5. Step 5.Drain the potatoes well. Mash with the milk and butter, then season with salt and white pepper.
6. Step 6.Serve three sausages per person over warm mash with onion gravy spooned on top.