Bangers and Mash with Caramelized Onion Gravy Sausages and Mashed Potatoes with Onion Gravy

Peel and quarter the potatoes, place in a large pot, and cover with cold salted water. Bring to a boil over high heat.

While potatoes come to a boil, heat olive oil in a large skillet over medium heat. Add the sausages and cook for 10–12 minutes, turning occasionally, until browned and cooked through (internal temperature 71°C). Transfer to a plate and cover loosely with foil.

In the same skillet, add the sliced onions and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring frequently, until the onions are soft and deep golden brown.

Sprinkle the flour over the caramelized onions and stir for 1 minute until no white flour remains.

Slowly pour in the beef broth while stirring constantly. Bring to a simmer and cook for 3–4 minutes until the gravy thickens. Season with pepper to taste.

Meanwhile, drain the potatoes once tender (about 15 minutes from boiling). Return to the pot, add butter and milk, and mash until smooth. Season with salt and pepper.

Cook the frozen peas in a small saucepan of boiling water for 2–3 minutes until tender. Drain.

To serve, spoon mashed potatoes onto plates, top with sausages, ladle gravy over the top, and add a side of peas.