Bangers and Mash With Onion Gravy

Gather ingredients.

First, start by making the gravy. Heat the oil and butter in a large saucepan over gentle heat. Add the onions and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.

Add the balsamic vinegar and sugar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.

Add the stock and boil gently, uncovered, for 5 minutes.

In a small heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.

Pour a little of the hot stock into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy. Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper, to taste. Keep warm until ready to serve.

Meanwhile, start the mashed potatoes. Put all of the potatoes in a pot with cold water, bring to a boil, then reduce to simmer and cook until fork-tender. The fork should be able to easily pierce the potato without effort.

Drain and keep warm until ready to mash.

While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.

Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.

Finish the mash by adding the milk and butter to the pan used to boil the potatoes. Place over low heat and warm gently until the butter has melted

Add the potatoes and mash using either a potato masher, fork, or a potato ricer.

Whip the mashed potato lightly with a wooden spoon. Season with salt and pepper.

To plate, spoon the mash onto 4 warmed dinner plates. Place 2 fat sausages on top of the mash and pour the onion gravy over the dish. Enjoy!