Bangers and Mash (Classic Pub-Style Sausages and Mash)

Cook the Bangers:

1. Optional: warm the plates or cast iron skillet in a warm oven.
2. For best results, cook the bangers slowly in a pan, over low heat, with a little oil so they don't stick. You can keep the lid on for the first half of the cooking, then remove it. Keep turning the bangers so they evenly brown.
3. Alternatively, you can broil the sausages, but be sure to keep an eye on them and turn as needed, as they cook much more quickly this way. (You'll also want to start broiling them after getting the potatoes boiling.)

Make the Mashed Potatoes:

1. Boil the peeled potatoes, making sure they have enough salted water to just cover them. Test with a skewer or knife to make sure they are fully cooked, then drain well, and mash.
2. Add at least one ounce of butter, and enough milk/cream to create the consistency you desire. Taste for salt and add if needed. Keep the lid on while you make the gravy. (You can also make the gravy right before mashing the potatoes.)

Make the Gravy:

1. Put your choice of Bisto gravy granules or onion gravy mix into a heatproof jug and pour in the boiling water, while stirring. (Follow the directions on the package.) 
2. If making onion gravy, pour the gravy into the carmelized onions and keep warm.

Assemble the Bangers and Mash:

1. Put half of the mashed potatoes in each plate or skillet.
2. Top with two hot bangers.
3. Generously pour the gravy over the top.
4. Serve piping hot with a beer or cider, if desired.