Good Ol’ Bangers & Mash with Onion Gravy, Carrots and Peas

Soften Onions:

Peel onion. Halve and cut into ¹⁄₂ cm slices. Add ¹⁄₂ the butter and sliced onions to a pan. Cook on low heat until soft, stirring often for about 10 minutes. Add wine, gravy base and ¹⁄₄ cup of water and simmer, reducing by half.

Cook Sausages:

Meanwhile heat a little oil in a frypan over a medium heat and add sausages. Turn sausages every few minutes to brown on all sides - about 15-20 minutes or until cooked through.

Cook & Mash Potato:

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to boil. Cook until tender, about 8-10 minutes. Drain, add 1 Tbsp butter and mash until smooth. Taste and season as required. Cover with lid to keep warm. Put a pot of water on to boil for cooking the veg in step 5.

Finish Onions:

Mix cornflour with 1 Tbsp water to form a little slurry. Add to the pot of onion and stir well to combine over low heat, until thickened to sauce consistency. Add remaining butter, stir in until glossy and season with salt and pepper to taste.

Cook Veg:

Peel and cut the carrot into 2 mm coins. Add the carrot and peas to the pot of boiling water. Cook for about 2-3 minutes, or until cooked as desired, drain and keep warm. Pick parsley leaves (discarding stems) and roughly chop for garnish.

You Plate It:

Divide mash between plates and top with sausages and onion gravy. Serve with veg on the side and garnish with chopped parsley. Enjoy!