Bangers and Mash

Step 1

Cut each potato lengthwise in half, then place each half flat-side down and cut straight down into 2-inch cubes so they cook evenly.

Step 2

Place the potato cubes in a pot of cold water, bring to a boil over high heat, then reduce to medium and cook uncovered until a fork easily pierces the center, about 15 minutes.

Step 3

While potatoes cook, peel each onion, cut it in half root-to-tip, place flat-side down, and slice lengthwise from root to tip into thin strips about 1/8-inch wide.

Step 4

Place a 12-inch skillet over medium-high heat and add the sausages, rolling them every 2 minutes so all sides turn golden brown, until cooked through, about 12 minutes total.

Step 5

Transfer the cooked sausages to a plate and set aside, leaving about 1 tablespoon of the fat in the skillet.

Step 6

Return the skillet to medium heat, add the sliced onions, and stir once every 30 seconds until the onions turn soft and golden brown at the edges, about 6 minutes.

Step 7

Sprinkle the flour over the onions and stir constantly for 1 minute until no dry flour remains and the mixture looks wet and sandy.

Step 8

Pour in the beef stock slowly while stirring constantly to prevent lumps from forming, scraping up the stuck-on brown bits from the bottom of the pan.

Step 9

Add the mustard and stir well, then bring the gravy to a gentle simmer over medium heat and cook uncovered for 2 minutes until slightly thickened.

Step 10

Drain the cooked potatoes in a colander, shaking gently to remove excess water, then return them to the empty pot.

Step 11

Add the butter and milk to the pot with the hot potatoes, and mash with a potato masher, crushing the potatoes against the bottom and sides of the pot, until mostly smooth with a few small lumps remaining.

Step 12

Divide the mashed potatoes between two plates, placing a generous scoop slightly off-center on each plate.

Step 13

Arrange two sausages on top of or to the right of the mashed potatoes on each plate.

Step 14

Pour the hot onion gravy over the sausages and potatoes, letting some pool around the edges, then serve immediately.