Scale

For the Bangers (Sausages):

8 pork sausages (traditional or your favorite variety)

1 tbsp olive oil

1 tbsp butter

For the Mash (Mashed Potatoes):

2 lbs potatoes (peeled and cubed)

4 tbsp butter

½ cup milk

Salt & pepper to taste

Fresh parsley (chopped, for garnish)

For the Onion Gravy:

2 tbsp butter

1 large onion (thinly sliced)

2 garlic cloves (minced)

2 tbsp all-purpose flour

2 cups beef broth

1 tsp Worcestershire sauce

½ tsp thyme

Salt & pepper to taste

Prepare the Mash:

Boil potatoes in salted water until tender (15-20 minutes).

Drain and mash with butter, milk, salt, and pepper until smooth. Cover and set aside.

Cook the Bangers:

3. Heat olive oil and butter in a skillet over medium heat.

4. Cook sausages for 12-15 minutes, turning occasionally until browned and cooked through. Remove and set aside.

Make the Gravy:

5. In the same skillet, melt butter and sauté onions until caramelized (10-12 minutes).

6. Add garlic and cook for 1 minute.

7. Stir in flour and cook for 1-2 minutes to create a roux.

8. Gradually whisk in beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer until thickened (5-7 minutes).

Serve:

9. Plate mashed potatoes, top with sausages, and drizzle with onion gravy.

10. Garnish with fresh parsley.