Bangers and Mash

1. Brown the sausages in a little oil over medium heat, then set aside.

2. Slice the onion into half-rings and soften in the remaining fat until golden.

3. Sprinkle with flour, pour in the beef stock and simmer into a thick onion gravy.

4. Boil the potatoes in salted water, drain, and mash with the butter and milk until creamy.

5. Serve the sausages on the mash, generously topped with the onion gravy.

Tip: Soften the onion slowly and patiently for a sweeter gravy.