Bangers & Mash with Proper Onion Gravy

Ingredients

• 6 pork sausages
• 1½ lb potatoes, peeled and chunked
• 4 tbsp butter
• ⅓ cup milk, warmed
• 2 onions, sliced
• 1 tbsp flour
• 1½ cups beef stock
• 1 tsp Worcestershire sauce
• 1 cup Peas
• Salt and black pepper

Method

1. Boil the potatoes in salted water until a knife slides through, 15 minutes. Drain, steam-dry 1 minute, then mash with 3 tbsp butter and the warm milk until fluffy. Season boldly.
2. Meanwhile brown the sausages slowly in a skillet over medium, turning often, 12–15 minutes to 160°F — patience gives you mahogany, rushing gives you stripes.
3. Set the sausages aside and cook the onions in the drippings with the last of the butter until golden, 8–10 minutes. Dust with flour, stir 1 minute, then whisk in stock and Worcestershire and simmer to a spoon-coating gravy.
4. Simmer the Peas in a splash of water 2–3 minutes and season with salt and a knob of butter.
5. Mound the mash, lean the bangers against it, flood with gravy, and spoon the Peas alongside.