Super SIMPLE sausage and mash recipe with onion gravy

Bangers and mash is a British classic. The much maligned cuisine of my nation is undeserved. British food is good stuff! I admit though, that we are terrible at messing up our own food, but if you know what you're doing, or you know the good places to eat you'll not be disappointed. What makes a good bangers and mash? Well the sausage for starters. Make sure you get good sausages, if you try and cheapen it by using rubbish bangers, your sausage and mash will be rubbish.
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It's also really worth the effort making your own onion gravy, because again, if you use packet nasty gravy granules, you'll just end up with a below average dish that you could get in any frozen food section in the supermarket. It's also worth paying attention to the mash. Good mashed potatoes is very easy to make, but please don't try and make it 'healthier' good mash needs plenty of butter to give it the flavour. Th best way to get super smooth mash is to use a potato ricer, which you can buy here UK - https://amzn.to/3gwZuoH US - https://amzn.to/2AuLSuU

It's also a good idea to use white pepper in your mash potato, because it just works really well with potato. You can add all sorts of extras to your mashed potatoes as well, such as mustard, cheese, chives, spring onions, bacon bits. Make it your own and most importantly have fun!

Bangers and mash is a simple delicious comfort food classic, not to be messed about with. Make it well, and you're tummy will be smiling, trust me.

To make my bangers and mash you will need:
serves 2 adults

►6 good quality English sausages
For the mash
►About 450g of potatoes
►About 2 tbsp of milk
►About 2 tbsp of butter
For the gravy
►500ml of good beef stock (I used knorr rich beef stock jelly pots)
►1 tbsp of butter
►1 tbsp of plain flour
►2 medium onions
►1+1/2 tsp of sugar
►About 4 tsp of worcester sauce (taste and adjust!)
►2 sprigs of thyme
►Salt and pepper (white pepper for the mash)

►Oil for frying the sausages
►Serve with peas or a veg of your choice

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