British Bangers and Mash with Onion Gravy

Fry high-quality pork sausages (like Cumberland or Lincolnshire) in a pan until browned and cooked through.

Boil potatoes until tender, then mash with butter and milk until smooth and creamy.

For the onion gravy: Slowly sauté thinly sliced onions in the sausage pan until soft and golden brown.

Add a spoonful of flour, then whisk in beef stock and simmer until thick and rich.

Mound the mashed potatoes onto plates and lean the sausages against them.

Pour over a generous amount of hot onion gravy.

Serve with a side of garden peas.