Ingredients:

  • 2 lbs (900g) Yukon Gold Potatoes, peeled and quartered
  • 1/2 cup (120ml) Milk (whole or 2%)
  • 4 tbsp (57g) Unsalted Butter
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 tbsp chopped fresh chives or parsley
  • 8 British Pork Sausages (about 1.5 lbs/680g)
  • 1 tbsp Vegetable Oil or Olive Oil
  • 2 tbsp (30g) Unsalted Butter
  • 2 large Yellow Onions, thinly sliced
  • 1 tbsp All-Purpose Flour (plus extra if needed)
  • 2 cups (475ml) Beef Broth or Stock
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Brown Sugar or Molasses
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Boil potatoes until fork-tender. Drain and return to the pot.
  2. Mash potatoes with milk and butter until smooth and creamy. Season with salt and pepper. Keep warm.
  3. Heat oil in a skillet. Cook sausages over medium heat, turning occasionally, until browned and cooked through (internal temperature 165°F/74°C).
  4. Melt butter in the same skillet (after removing sausages). Add onions and cook over low heat until softened and deeply caramelized.
  5. Sprinkle flour over the onions and cook for 1 minute. Gradually whisk in beef broth.
  6. Add Worcestershire sauce and brown sugar. Simmer until the gravy thickens. Season with salt and pepper. If it's not thick enough, mix a teaspoon of flour with a tablespoon of cold water to form a slurry. Whisk that into the gravy and continue to cook until it thickens more.
  7. Place a generous portion of mashed potatoes on each plate. Top with sausages and plenty of onion gravy. Garnish with fresh herbs if desired. Now you can enjoy your bangers and mash.