Bangers and Mash with Onion Gravy

Method

1. 1

   Prep the onion

   On a cutting board, peel and cut the potato into chunks and thinly slice the onion.
2. 2

   Boil and mash

   Boil the potato in a large pot of water over high heat until tender; drain, then mash with 30 g butter, whole milk, 1/2 tsp salt, and a few grinds of black pepper.

   25 min

   Tip: Drain thoroughly before mashing for fluffy potatoes.

3. 3

   Brown the sausages

   Arrange the pork sausage in a large skillet over medium heat and turn every few minutes.

   20 min

   Tip: If the sausages brown too quickly, lower the heat and keep turning them.

4. 4

   Make onion gravy

   Move the pork sausage to a plate; cook onion with the remaining butter in the skillet over medium-low heat, stir in flour, then whisk in beef broth and dijon mustard until glossy and thick.

   12 min

   Tip: Whisk the broth in gradually to avoid flour lumps.

5. 5

   Taste and serve

   Taste the gravy and mash, adjust with salt and black pepper if needed, then serve the sausages over mash with gravy spooned on top.