Ingredients:
**For the Bangers:**
– 4 sausages (pork sausages are traditional, but you can use any type you prefer)
– 1 tablespoon vegetable oil
**For the Mash:**
– 1 kg (2.2 lbs) potatoes (e.g., Russet or Maris Piper), peeled and cut into chunks
– 50g (1/4 cup) butter
– 100 ml (1/4 cup) milk (or as needed for desired consistency)
– Salt and pepper to taste
**For the Onion Gravy (optional but recommended):**
– 1 tablespoon vegetable oil
– 1 large onion, thinly sliced
– 1 tablespoon all-purpose flour
– 250 ml (1 cup) beef or vegetable stock
– 1 teaspoon Worcestershire sauce
– Salt and pepper to taste
### Instructions:
1. **Prepare the Potatoes:**
– Place the potato chunks in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes).
– Drain the potatoes and return them to the pot. Mash them with the butter, milk, salt, and pepper until smooth and creamy. Keep warm.
2. **Cook the Sausages:**
– Heat the oil in a large skillet over medium heat. Add the sausages and cook, turning occasionally, until they are browned and cooked through (about 10-15 minutes). Remove from the pan and keep warm.
3. **Make the Onion Gravy (optional):**
– In the same skillet, add a bit more oil if needed and sauté the onions until soft and golden brown (about 5-7 minutes).
– Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly.
– Gradually add the stock, stirring to combine, and cook until the gravy thickens (about 5 minutes). Stir in Worcestershire sauce and season with salt and pepper.
4. **Serve:**
– Place a portion of mashed potatoes on each plate. Top with sausages and pour over the onion gravy if using.
Enjoy your meal!