Bangers and Mash with Onion Gravy

Method

1. Halve the onions and slice them thinly. Melt the butter for the gravy in a 18 cm saucepan or frying pan over medium-low heat, add the onions and cook for 18 min, stirring every few minutes, until soft, sticky and deep golden brown. If they start to catch, add a splash of water and scrape the pan. Slow cooking makes them sweet, so don't rush; start the potatoes while the onions cook.

   Add in this stepButter (for the gravy) 15 gOnions, thinly sliced 1

   medium-low heat

2. Peel the potatoes and cut them into even 4 cm chunks so they cook at the same rate. Put them in a 18 cm pot, cover with cold water by 2 cm and add the salt. Bring to the boil over high heat, then turn down to medium heat and simmer for 20 min in total, until a knife slides into the centre with no resistance.

   Add in this stepFloury potatoes (such as russet) 500 gSalt (for the cooking water) 1 tsp

   high heat→medium heat

3. Meanwhile, heat the oil in a 24 cm frying pan over medium heat and add the sausages. Cook for 16 min, turning them every 2–3 minutes, until browned all over and cooked through: the juices run clear and the centre is no longer pink (72 °C on a thermometer). Don't prick them, or they dry out. Move them to a warm plate and cover with foil.

   Add in this stepVegetable oil 1 tspGood pork sausages (thick British-style) 4

   medium heat

4. Sprinkle the flour over the onions and stir for 1 minute. Pour in the hot stock a little at a time, stirring constantly so no lumps form, then add the Worcestershire sauce. Simmer over medium heat for 5 min, stirring now and then, until the gravy is glossy and coats the back of a spoon. Taste and add salt and pepper; if it is too thick, add a splash of water.

   Add in this stepPlain flour 2 tspHot beef stock 250 mlWorcestershire sauce 1 tsp

   medium heat

5. Cook the peas in a small pan of boiling water over high heat for 3 min, until bright green and tender, then drain.

   Add in this stepFrozen peas 120 g

   high heat

6. Drain the potatoes well and return them to the empty pot over low heat for 2 min, shaking the pot so the excess steam evaporates; dry potatoes make fluffy mash. Warm the milk. Mash the potatoes until no lumps remain, then beat in the butter and the warm milk a little at a time, and season with salt and white pepper.

   Add in this stepButter (for the mash) 30 gMilk 80 mlSalt (for the mash) to tasteWhite pepper (or black) to taste

   low heat

7. Spoon a mound of mash onto each plate, lay the sausages on top and pour over plenty of onion gravy. Serve the peas on the side, with a dab of mustard for anyone who likes some heat.

   Add in this stepEnglish mustard, to serve to taste