Bangers and Mash with Sticky Onion Gravy

Instructions

1. Start the gravy: heat the oil in a large frying pan over medium heat. Add the onions with a pinch of salt. Cook slowly for 25–30 minutes, stirring every few minutes, until they are very soft, golden and almost jammy. Add the thyme and balsamic vinegar.
2. Sprinkle the flour over the onions and stir for 1 minute. Pour in the stock and Worcestershire sauce. Stir well and bring to a simmer. Cook for 5 minutes until the gravy is thick, glossy and deeply coloured. Season and keep warm.
3. Cook the sausages: place in a cold non-stick frying pan with a little oil. Cook over medium heat for 15–20 minutes, turning regularly, until deeply golden all over and cooked through. Rest 5 minutes.
4. Meanwhile, boil the potatoes in well-salted water for 20 minutes until completely tender. Drain and steam-dry in the colander for 2 minutes.
5. Rice or mash the potatoes vigorously. Beat in the butter until melted, then gradually fold in the warm milk until the mash is smooth, rich and silky. Season generously with salt and white pepper.
6. Pile the mash generously into warmed bowls. Lay the sausages on top.
7. Spoon the sticky onion gravy over and around, allowing it to pool. Serve with mushy or garden peas.

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