Bangers and mash with onion gravy

British pub classic – thick pork sausages with buttery mashed potato and rich onion gravy. Simple, satisfying comfort food.

• 8 thick pork sausages
• 1 kg floury potatoes
• 75 g butter
• 100 ml double cream
• 2 large onions, sliced
• 2 tbsp butter for gravy
• 1 tbsp plain flour
• 400 ml beef stock
• 1 tsp Worcestershire sauce
• Fresh thyme
• Salt and pepper

Method

1. 1
   Slow fry the sausages over medium heat for 20 minutes, turning regularly until cooked through.
2. 2
   Caramelise the onions in butter over low heat for 30 minutes until deep golden.
3. 3
   Add flour to the onions, stir in stock and Worcestershire sauce. Simmer for 10 minutes.
4. 4
   Boil the potatoes, drain and mash with butter and cream. Season well.
5. 5
   Serve the sausages on the mash with the gravy poured over.
6. 6
   Accompany with mushy peas if desired.