Bangers and Mash

Serves 4

1 tbsp sunflower oil 

8 pork sausages (the best quality you can find) 

Small knob of butter 

3 small onions, finely sliced 

1 thyme sprig 

1 bay leaf pinch of sugar 

1 heaped tsp plain flour 

1 tbsp red wine vinegar 

1 glass red wine 

1 tsp soy sauce 

400 ml Beef Bone Stock

For the mash  

1 kg King Edward potatoes, peeled and cut into large chunks 

100 ml whole milk or 50ml milk and 50ml cream 

50 g cold butter, diced 

Grating of nutmeg

Method

Preheat the oven to 200C/180C fan/gas 6. In an ovenproof frying pan, heat the oil and brown the sausages on all sides. Transfer them to a plate.

Then, melt butter in the pan and add onions, thyme, bay, and sugar, giving everything a stir. Place the sausages on top and roast for 20 mins, turning them halfway through. Meanwhile, make the mash by boiling potatoes until cooked, draining them, and mashing them with hot milk and butter. Keep it warm.

When the sausages are cooked, remove them from the oven and keep them warm. Return the pan to the heat, stir the roasted onions, then add flour and cook for a minute. Add vinegar, red wine, soy sauce, and stock, boiling until I have a rich gravy.

Transfer the gravy to a bowl or jug, removing thyme and bay if desired. Finally, serve the mashed potatoes on plates, top them with sausages, and pour over the gravy.