Bangers and Mash

• 1.2 kg Yukon Gold potato
• 2 tsp Fine sea salt
• 200 ml Whole milk
• 80 g Unsalted butter
• ½ tsp Black pepper
• 2 medium Yellow onion
• 1 tbsp Sunflower oil
• 8 pieces Pork sausage
• 2 tbsp Plain flour
• 600 ml Beef stock

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 15 to 20 minutes until very tender.
2. While the potatoes cook, warm the milk in a small saucepan over low heat until steaming, not boiling. Keep it warm on the lowest heat.
3. Halve and thinly slice the onions. Heat the sunflower oil in a large frying pan over medium heat, then add the onions and a pinch of the remaining salt. Cook for 10 to 12 minutes, stirring often, until soft and lightly golden.
4. Push the onions to the edges of the pan and add the sausages to the centre. Cook for 10 to 12 minutes, turning regularly, until browned all over and cooked through.
5. Transfer the sausages to a plate and keep warm. Add the flour to the onions and cook for 1 minute, stirring until it disappears into the fat. Gradually pour in the beef stock, stirring constantly, then simmer for 6 to 8 minutes until glossy and thick enough to coat the back of a spoon.
6. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Mash with the butter, then gradually beat in the warm milk until creamy. Season with the remaining salt and the black pepper.
7. Return the sausages to the gravy and warm through for 1 to 2 minutes. Spoon the mash onto plates, top with the sausages and pour over plenty of onion gravy. Serve straight away.

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