Bangers & Mash

Approx. 4 Servings

One Recipe for Onion Gravy
For the Mash: 2 pounds potatoes (peeled and quartered) Made the way you like it.
For the Sausage: 2 T Oil, 8 sausages of your choosing. Local Irish or English Bangers, or other thick sausages.

Gather the ingredients.
Melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approximately 10 minutes or until the onions are soft.
Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently, uncovered, for 5 minutes.
In a heatproof jug or bowl, mix the cornstarch with the cold water to form a thin paste.
Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy.
Raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Season with salt and pepper to taste.
Keep warm until ready to serve.

Meanwhile, start the mashed potatoes. Put all of the potato pieces in a pot with cold water, bring to a boil, then reduce to simmer until fork tender. The fork should be able to easily pierce the potato without effort.
Drain and keep warm until ready to mash then go to town on your favorite mashed potato recipe.

While the potatoes are cooking, cook the sausages. Heat the oil in a large frying pan over medium heat. Add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes.
Once cooked, place in an ovenproof dish and keep warm until the mash and gravy are ready.
To plate, spoon the mash onto four warmed dinner plates. Place two fat sausages on top of the mash and pour the onion gravy over the dish.