**Ingredients:**
**For the Bangers:**
– 8 pork sausages
– 1 tbsp vegetable oil
**For the Mash:**
– 4 large potatoes, peeled and diced
– 4 tbsp butter
– 1/2 cup milk
– Salt and pepper to taste
**For the Onion Gravy:**
– 1 tbsp vegetable oil
– 2 large onions, thinly sliced
– 1 tbsp all-purpose flour
– 1 cup beef stock
– 1 tbsp Worcestershire sauce
– Salt and pepper to taste
**Instructions:**
1. **Cook the Sausages:**
– Heat the vegetable oil in a large pan over medium heat.
– Add the sausages and cook for about 15-20 minutes, turning occasionally, until browned and cooked through. Set aside.
2. **Prepare the Mash:**
– Boil the diced potatoes in salted water for about 15 minutes, or until tender.
– Drain the potatoes and return them to the pot.
– Mash the potatoes with butter and milk until smooth. Season with salt and pepper.
3. **Make the Onion Gravy:**
– Heat vegetable oil in a pan over medium heat.
– Add the onions and cook, stirring occasionally, until caramelized and golden brown, about 10 minutes.
– Stir in the flour and cook for another minute.
– Gradually add the beef stock and Worcestershire sauce, stirring constantly until the gravy thickens.
– Season with salt and pepper to taste.
4. **Serve:**
– Spoon the mashed potatoes onto plates.
– Top with sausages and pour over the onion gravy.
Enjoy your classic Bangers and Mash!
