A delightful twist on the classic bangers and mash, featuring a rich onion gravy and buttery mashed potatoes.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures even cooking.
Place the potatoes in a pot, cover with water, and bring to a boil. Simmer until tender.
Add a pinch of salt to the water for seasoning.
Drain the potatoes and mash them with butter and milk until smooth.
Warm the milk slightly before adding for a creamier mash.
Grill the sausages until browned and cooked through.
Turn the sausages frequently to ensure even cooking.
Slice the onions and sauté them in olive oil with minced garlic until softened.
Cook on medium heat to prevent burning.
Sprinkle flour over the onions, stir, and gradually add beef stock to create a gravy.
Whisk continuously to avoid lumps.
Boil the peas in water for a few minutes until tender.
Avoid overcooking to maintain their vibrant color.
Serve the sausages over the mashed potatoes, topped with onion gravy, and peas on the side.
Garnish with fresh parsley for a touch of color.
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