Well-browned sausages on a mound of buttery mash, smothered in a deeply caramelised onion gravy.
Prep
15 mins
Cook
40 mins
Servings
4
Per serving
£2.15
Difficulty
easy
Nothing fancy about this one - it's about frying the onions properly slowly until they're truly sweet, and not rushing the mash.
Boil the potatoes in salted water for 15-18 minutes until tender. Drain, mash with the butter and milk until smooth, and season well.
Meanwhile, heat the oil in a large frying pan and fry the sausages over a medium heat for 15-18 minutes, turning regularly, until browned all over and cooked through. Remove and keep warm.
Add the sliced onions to the same pan and cook over a low-medium heat for 15 minutes, stirring often, until soft and deeply golden.
Stir in the flour and cook for a minute, then dissolve the stock cube in 350ml boiling water and gradually stir it in, along with the Worcestershire sauce.
Simmer for 5-6 minutes until glossy and thickened, scraping up any sausage bits from the base of the pan for extra flavour.
Serve the sausages on the mash, smothered in the onion gravy.