Bangers and Mash

Ingredients

• 8 pork sausages
• 2 lbs potatoes, peeled and chunked
• 4 tbsp butter
• 1/2 cup warm milk
• 2 onions, sliced
• 2 cups beef stock
• 1 tbsp flour
• 1 tbsp Worcestershire sauce

Instructions

1. 1Boil potatoes until tender, then drain and mash with butter and warm milk until smooth.
2. 2Fry sausages in a skillet until browned and cooked through, then set aside.
3. 3Sauté onions in the same pan until deeply caramelized, about 15 minutes.
4. 4Sprinkle in flour and cook 1 minute.
5. 5Add stock and Worcestershire sauce, simmering until the onion gravy thickens.
6. 6Serve sausages over mashed potatoes, smothered in onion gravy.

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