Bangers and Mash Bowl

Ingredients

• pork sausages (high meat content) — 4 sausages
• baking potatoes — 500g
• double cream — 50ml
• unsalted butter — 30g
• brown onion — 1 large
• plain flour — 1 tbsp
• beef stock — 250ml
• sunflower oil — 1 tbsp

Method

1. 1

   Peel and chop the baking potatoes into chunks, boil in salted water for 15-20 minutes until tender.

2. 2

   While potatoes boil, heat sunflower oil in a frying pan and cook sausages over medium heat until browned and cooked through, approximately 12 minutes.

3. 3

   Remove sausages from the pan. Add sliced onions to the same pan and fry until softened and golden.

4. 4

   Stir the plain flour into the onions and cook for 1 minute before gradually whisking in the beef stock to create a thickened gravy.

5. 5

   Drain the potatoes, return to the pan and mash with the butter and double cream until smooth.

6. 6

   Divide the mashed potato between two bowls, top with two sausages each, and pour over the onion gravy.