BANGERS AND MASH (SAUSAGE WITH ONION GRAVY)

By RoketJSquerl

Ingredients

• 1/2 tbsp oil
• 8 sausages of choice (Note 1)
• 1 large onion, halved and finely sliced (yellow, white or brown) (Note 2)
• 2 garlic cloves, minced
• 3 tbsp flour (plain)
• 2 cups beef stock/broth (Note 3)
• Mashed potato
• Peas

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from recipetineats.com

Preparation

Step 1

Instructions
Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
Remove sausages onto a plate. Turn heat down to medium.
You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
Add onion and garlic, cook until golden brown - around 4 minutes.
Add flour and mix through.
Add about ¾ cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined.
Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it. Season with salt and pepper.
Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Instructions