Bangers and Mash

Instructions

1. Cook the sausages
   Preheat oven to 190°C (375°F). Place sausages in a roasting tin and cook for 20-25 minutes, turning occasionally until golden brown and cooked through. Alternatively, you can pan-fry them over medium heat for 15-20 minutes until evenly browned.
2. Prepare the mashed potatoes
   Place potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well and return to the pot. Add 50g of butter and warm milk. Mash until smooth and creamy, seasoning with salt and pepper to taste. Cover to keep warm.
3. Make the onion gravy
   While the sausages are cooking, melt the remaining 25g of butter in a large frying pan over medium-low heat. Add the sliced onions and cook slowly for 15 minutes, stirring occasionally until soft and caramelized. Add garlic and cook for another minute.
4. Thicken the gravy
   Sprinkle flour over the onions and stir to coat. Cook for 1-2 minutes. Gradually add the beef stock, stirring constantly to prevent lumps. Add Worcestershire sauce, balsamic vinegar, and thyme leaves. Bring to a simmer and cook for 5-10 minutes until thickened to your liking. Season with salt and pepper.
5. Serve the dish
   Divide the mashed potatoes among four plates. Place two sausages on top of each portion of mash and spoon the onion gravy generously over the top. Garnish with additional thyme leaves if desired. Serve immediately while hot.