Bangers and mash with onion gravy

Name: Bangers and mash with onion gravy
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 8 Pork sausages; 15 ml Vegetable oil; 1000 g Potatoes, floury, peeled and chunked; 40 g Butter; 100 ml Milk, warm; 2 Onions, thinly sliced; 15 g Butter; 5 g Soft brown sugar, 1 tsp; 40 g Gravy granules; 300 g Frozen peas

Proper pub comfort at home: sticky golden sausages, buttery mash and a rich onion gravy, with peas on the side.

Ingredients

8 Pork sausages
15 ml Vegetable oil
1000 g Potatoes, floury, peeled and chunked
40 g Butter
100 ml Milk, warm
2 Onions, thinly sliced
15 g Butter
5 g Soft brown sugar, 1 tsp
40 g Gravy granules
300 g Frozen peas

Method

Heat the oven to 200°C (180°C fan). Put the sausages in a roasting tin with the oil and roast, turning halfway, until deep golden and cooked through.
Put the potatoes in a pan of cold salted water, bring to the boil and simmer until a knife slides in easily.
While they cook, melt the butter in a frying pan and cook the onions slowly with the sugar, stirring often, until soft and golden brown. Make up the gravy granules with 400ml boiling water, pour over the onions and simmer for 2 minutes.
Drain the potatoes well, let them steam for a minute, then mash with the butter and warm milk until smooth. Season.
Cook the peas in boiling water for 3 minutes and drain.
Pile mash on each plate, lean two sausages against it, and pour the onion gravy over the top, with peas alongside.