Anne’s Classic Bangers and Mash with Onion Gravy
- 12 Lavistown sausages
- 2 large onions, halved and thinly sliced
- 2 tsp sugar
- 1 tbsp plain flour
- a little over 300ml/ ½ pt stock
- a little browning if needed
For the mash
- approx 8 potatoes, peeled and cut in two
- 50g/2oz butter
- ½ cup milk
- freshly chopped parsley
- salt and freshly ground pepper
1. Place the sausages, pricked with a fork, on a warm pan and fry slowly for 20 mins, turning from time to time. About 5 mins before they are cooked add the onions.
2. While this is happening place the potatoes in a pot with some water, salt and pepper and bring to the boil. Cook until just done then strain and leave back on the cooker to dry out over a small amount of heat.
3. Now heat the milk and butter and leave to one side. Mash the potatoes and add the boiling milk and butter, now adjust seasoning.
4. Check the sausages are cooked and keep warm. If you feel there is too much fat in the pan discard some – a tbsp will be sufficient – add the flour and cook to make a roux. Add the stock to make a gravy that is not too thick.
5. Lastly, put a couple of spoons of potatoes on a plate. Place the sausages on top and pour over the onion gravy, sprinkle with parsley and serve.