Classic Bangers and Mash Hearty Comfort Food Recipe

Ingredients

• 8 pieces British pork sausages (preferably herbed)
• 4 large russet potatoes, peeled and chopped
• 0.5 cup milk
• 4 tablespoons unsalted butter
• to taste Salt and pepper
• 2 medium-sized onions, thinly sliced
• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tablespoon Worcestershire sauce
• for garnish Fresh thyme leaves (optional)

Instructions

1. Preheat your oven to 400°F (200°C). In a large ovenproof skillet, heat a tablespoon of vegetable oil over medium heat. Add the sausages and brown them on all sides for about 5-7 minutes. Transfer to the oven and roast for an additional 15-20 minutes until fully cooked.
2. While the sausages are cooking, place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until fork-tender, around 15-20 minutes. Drain and return to the pot.
3. Add milk and butter to the drained potatoes. Mash until smooth, and season with salt and pepper. Set aside and keep warm.
4. In the same skillet used for the sausages, add the sliced onions. Cook over medium heat, stirring frequently, until golden brown and caramelized, about 15 minutes. Sprinkle flour over the onions and stir to coat.
5. Gradually whisk in the chicken broth and Worcestershire sauce, bringing the mixture to a simmer. Cook until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
6. Check the sausages to ensure they are cooked through, then add them to the gravy mixture, allowing them to warm through. On each plate, place a generous spoonful of mashed potatoes and top with a sausage and onion gravy. Garnish with fresh thyme leaves if desired.