Bangers and Mash with Rich Onion Gravy

Ingredients

Fresh parsley

2 tablespoons, finely chopped

Salt and pepper

to taste

All-purpose flour

2 tablespoons

Beef stock

2 cups

Onion

1 large, thinly sliced

Milk

1/2 cup

Unsalted butter

3 tablespoons

Potatoes

4 large, peeled and quartered

Sausages

8 (preferably a traditional british variety)

Instructions

1. Preheat the oven to 400°F (200°C). Place the sausages on a baking sheet and bake for 20-25 minutes, or until golden brown and fully cooked.
2. While the sausages are baking, put the potatoes in a large pot, cover with salted water, and bring to a boil. Cook until the potatoes are tender, about 15 minutes.
3. Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and the milk, then mash until smooth. Season with salt and pepper to taste.
4. In a separate pan, melt the remaining tablespoon of butter over medium heat. Add the sliced onion and cook until caramelized, stirring occasionally, about 10 minutes.
5. Sprinkle the flour over the caramelized onions and stir to coat. Cook for an additional 2 minutes.
6. Slowly pour in the beef stock, stirring constantly. Reduce the heat to low and simmer until the gravy thickens, about 5-10 minutes. Season with salt and pepper.
7. Serve the sausages on top of the mashed potatoes, generously ladle the onion gravy over the top, and garnish with fresh parsley. Enjoy your homemade British classic!