Bangers and Mash

Start with the mash

1. Peel the potatoes and cut them into quarters.1 ½ lbs / 680 g potatoes
2. Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
3. Add the salt and bring to a boil.1 tbsp salt
4. Reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
5. While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling. ¼ cup / 60 ml milk
6. Once the potatoes are boiling, start cooking the sausages (see below) - set a timer for your potatoes!
7. Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
8. Use a hand masher or potato ricer to mash until smooth.
9. Add the butter and hot milk and stir to combine well.4 tbsp butter
10. Check the seasoning on your mash and add salt and pepper to taste. salt and pepper

While the potatoes are cooking cook the sausages and gravy

1. Pour the oil into a large skillet or frying pan and heat over medium-high heat.1 tbsp oil
2. Add the sausages to the pan and cook for 10-15 minutes, turning often.8 sausages
3. While the sausages are cooking peel the onions and cut into half-moon shapes.2 onions
4. Remove the sausages onto a plate and tent with foil.
5. Turn the heat down to medium and add the butter and oil to the pan.1 tbsp unsalted butter1 tbsp oil
6. Add the sliced onions, cook for 5-8 minutes until tender and starting to color.2 onions - sliced into half-moons
7. Reduce the heat to low, then add in the flour and cook for 2 minutes until well combined and lightly golden brown.2 tbsp AP flour
8. Whisk in ¼ cup of the broth. The mixture will become a very thick paste. Gradually whisk in ¼ cup more broth. Once the mixture has thinned slightly, you can slowly whisk in the remaining broth.1 ½ cup / 360 ml beef broth/stock
9. Add the bouillon powder/paste.½ tsp beef better than bouillon/beef bouillon powder
10. Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
11. Add the mustard and heavy cream, taste and season with salt if needed.1 tsp mustard2 tbsp heavy cream salt to taste
12. Return the sausages, and any juice that has collected, to the pan, and place over low heat to warm through, while you finish the mash.