Gluten-Free Bangers and Mash with Onion Gravy

• 900 g Yukon Gold potato
• 2 tsp Fine sea salt
• 180 ml Whole milk
• 80 g Butter
• 1 tbsp Sunflower oil
• 8 pieces Pork sausage
• 2 medium Yellow onion
• 1 tsp Black pepper
• 500 ml Beef stock
• 2 tbsp Cornflour
• 10 g Fresh parsley

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 18 minutes until very tender.
2. Meanwhile, warm the milk in a small saucepan over a low heat until steaming, not boiling. Keep it warm while you cook the sausages.
3. Heat the sunflower oil in a large frying pan over a medium heat. Add the sausages and cook for 12 to 15 minutes, turning regularly, until browned all over and cooked through. Transfer to a plate and keep warm.
4. Halve and thinly slice the onions. Add them to the same pan with a small knob of the butter (about 10 g from the total) and a pinch of the pepper, then cook over a medium-low heat for 8 to 10 minutes until soft and lightly golden.
5. Pour in the beef stock and bring to a gentle simmer, scraping up any browned bits from the pan. In a small bowl, whisk the cornflour with 3 tbsp cold water until smooth, then whisk it into the gravy. Simmer for 2 to 3 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, then add the remaining butter and the warm milk, and mash again until smooth. Season with the remaining 1 tsp salt and the remaining pepper.
7. Return the sausages to the pan to warm through for 1 to 2 minutes. Finely chop the parsley and stir most of it into the gravy, reserving a little to finish. Serve the sausages over the mash with plenty of onion gravy and the remaining parsley on top.

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