Classic Bangers and Mash with Onion Gravy

Instructions

1. 1

   Peel and chop the potatoes into even chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes until tender.

2. 2

   While the potatoes cook, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the pork sausages and cook, turning occasionally, for 12-15 minutes until browned and cooked through. Remove sausages and keep warm.

3. 3

   In the same skillet, add the remaining 1 teaspoon of olive oil. Add the sliced onion and cook over medium-low heat for 8-10 minutes until soft and golden.

4. 4

   Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the beef stock, stirring to avoid lumps. Simmer for 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.

5. 5

   While the gravy simmers, steam or boil the cabbage for 5-7 minutes until tender. Drain and set aside.

6. 6

   Drain the cooked potatoes and return them to the pot. Add the butter and warm milk. Mash until smooth and creamy. Season with salt and pepper to taste.

7. 7

   To serve, divide the mashed potatoes and cabbage among plates. Top with sausages and spoon over the onion gravy. Enjoy your Classic Bangers and Mash with Onion Gravy!