Sausage and Mash with Rich Onion Gravy

INGREDIENTS

• 8 traditional pork sausages
• 1 tbsp sunflower oil
• Small knob of butter
• 3 small onions, finely sliced
• 1 thyme sprig
• 1 bay leaf
• Pinch of sugar
• 1 heaped tsp plain flour
• 1 tbsp red wine vinegar
• 1 glass red wine
• 1 tsp soy sauce
• 400ml beef stock (made with 1 stock  cube)

For the mash:

• 1 kg King Edward potatoes, peeled and cut into large chunks
• 100ml whole milk (or 50ml milk and 50ml cream)
• 50g cold butter, diced
• Grating of nutmeg

1. Sausages and Onion Gravy:
   • Heat the oven to 200°C (180°C fan/gas 6).
   • In an ovenproof frying pan, heat the oil and gently sizzle the sausages over medium-high heat for 8-10 minutes, turning them until browned on all sides.
   • Transfer the sausages to a plate.
   • Add the butter to the pan and heat until sizzling.
   • Scatter in the finely sliced onions, stirring them into the butter.
   • Add the thyme sprig, bay leaf, and a pinch of sugar.
   • Give everything a final stir, then place the sausages on top and drizzle over any juices from the plate.
   • Roast everything in the oven for 20 minutes, turning the sausages halfway through.
2. Mash:
   • While the sausages are cooking, boil the peeled and chunked potatoes in salted water until tender.
   • Drain the potatoes in a colander and let them sit for a minute.
   • In a separate pan, bring the milk to a simmer.
   • Pass the potatoes through a ricer into the hot milk and mash thoroughly.
   • Once mashed, beat with a wooden spoon or spatula over very low heat.
   • Gradually beat in the cold diced butter to achieve extra-fluffy, smooth mash.
   • Season with a grating of nutmeg and keep it warm.
3. Onion Gravy:
   • When the sausages are cooked, remove them from the oven and keep warm.
   • Put the pan back on the heat and stir the roasted onions. They should be sticky and slightly burnt around the edges.
   • Sizzle for a minute or two more to caramelize.
   • Stir in the plain flour and cook for another minute.
   • Splash in the red wine vinegar, simmer for a minute, then pour over the red wine and soy sauce.
   • Bubble down to a gloopy paste.
   • Pour over the beef stock and boil for 3-4 minutes, or until you have a rich gravy.
   • If you prefer, scoop out the thyme and bay leaves or leave them in.
4. Serve:
   • Scoop a generous mound of mash onto the middle of each plate.
   • Top with the sausages and ladle the rich onion gravy over them.
   • Enjoy your comforting Bangers and Mash!

This recipe is adapted from Good Food magazine and is perfect for a hearty meal.