Bangers & Mash
  • 1/2 tbsp oil
  • 8 sausages – any type will work
  • 1 large onion, halved and finely sliced
  • 2 garlic cloves, minced
  • 3 tbsp white flour
  • 2 cups broth
  1. Steam sausages in a quarter-inch of water on high heat using a pan with a lid. Once the water is cooked off, the sausage is nearly done and just needs to be browned in the bits of fat that have dripped out the ends.
    Remove sausages onto a plate. Turn heat down to medium.  Add more oil as needed for about 2 tbsp total.
  2. Add onion and garlic, cook until golden brown – around 4 minutes.
  3. Add flour and mix through.
  4. Add about 3/4 cup of broth and mix into the onion so it becomes a sludge. Then add remaining broth and mix until combined.
  5. 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.
  6. Serve with mash potatoes and peas.