Bangers & Mash with Onion Gravy

Sausages  2 or 3
Potatoes 3 medium
Onion 1 medium
Gravy Granules 1 tablespoon


We'll use fresh potatoes in this recipe (of course you say!), but dont shy away from using dried potatoes. They can be very useful if your in a rush.

  1. Fry all 2 or 3 sausages in a large frying pan, with a little cooking oil until brown on all sides (10 mins). During cooking it is best to prick the sausages with a fork so that any excess fat can run out.
  2. Peel 3 medium pottaoes and cut into quarters. Pop in a saucepan, run under cold water to wash away the starch, and then fill up with water to just cover the potatoes. Add a pinch of salt and bring to the boil. Turn the heat down to simmer and boil for 10 mins, or until the potatoes are soft.
  3. Drain off the water, mash, and add a blob of butter. If it looks a little powdery, add a little milk and mash again.
  4. Chop half an onion into large pieces and soften in the pan for 5 mins.
  5. Boil a kettle of water for the gravy. In a glass jug or bowl, add one tablespoon of gravy granules and a half cup of boiling water. Stir well.
  6. Server the potatoe onto the plate, with sausages and onions to the plate and finally the gravy.