Ingredients:

  • 1.5 lbs (680g) good quality pork sausages (British-style preferred, such as Cumberland or Lincolnshire)
  • 1 tablespoon vegetable oil (15 ml)
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (120ml) whole milk
  • 4 tablespoons (57g) unsalted butter, softened
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon all-purpose flour (8g)
  • 2 cups (475 ml) beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 teaspoon balsamic vinegar (5 ml)
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Peel, quarter, and boil potatoes until fork-tender.
  2. Heat oil in skillet, add bangers, and cook until browned and cooked through. Remove from pan and keep warm.
  3. Melt butter in the same skillet, add onions, and cook until caramelized. Stir in flour, then gradually whisk in beef broth. Add Worcestershire sauce, balsamic vinegar, and thyme. Simmer until thickened to create delicious onion gravy for bangers and mash.
  4. Drain potatoes and return to the pot. Mash with butter and milk until smooth. Season with salt and pepper.
  5. Place mashed potatoes on plates, top with bangers, and ladle generously with onion gravy.