Bangers and Mash

• •2 Yellow potatoes
• •6 tablespoons Butter
• •½ cup Milk
• •2 Garlic cloves
• • Salt
• • Black pepper
• • Garlic powder
• •4 Pork sausages
• •1 Yellow onion
• •1 ½ cups Beef stock
• •1 teaspoon Worcestershire sauce
• •2 teaspoons Yellow mustard
• •2 sprigs Fresh thyme
• •1 tablespoon Cornstarch
• •2 tablespoons Water

Instructions

1. 1

   Peel the yellow potatoes and cut them into approximately 2-inch cubes. Bring a large pot of salted water to a boil, then add the potato cubes and cook until they are fork-tender, which should take about 15–20 minutes.

2. 2

   While the potatoes are cooking, melt 2 tablespoons of butter in a medium saucepan over medium-high heat. Add the thinly sliced yellow onion and cook, stirring occasionally, for approximately 20 minutes until the onions are deeply browned and caramelized.

3. 3

   Once the onions are caramelized, add 1 cup of beef stock and the fresh thyme sprigs to the saucepan. Bring the mixture to a boil and cook for about 2 minutes. Stir in the yellow mustard, Worcestershire sauce, salt, and black pepper, then add the remaining ½ cup of beef stock. Reduce the heat to low, cover the saucepan, and let the gravy simmer for 15–20 minutes to allow the flavors to deepen.

4. 4

   While the gravy is simmering, cook the pork sausages on a grill or in a hot, lightly oiled pan. Cook until they are browned on the outside and reach an internal temperature of 160°F (71°C).

5. 5

   Once the potatoes are fork-tender, drain them thoroughly. Return the drained potatoes to the pot and add the remaining 4 tablespoons of butter, milk, minced garlic cloves, salt, black pepper, and garlic powder. Mash the mixture until it is smooth and creamy, then adjust the seasoning to your preference.

6. 6

   In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water, stirring until completely smooth. Pour this cornstarch slurry into the simmering gravy while continuously stirring. Continue cooking for a few minutes until the gravy reaches your desired thickness. Remember to remove the thyme sprigs before serving.

7. 7

   Spoon the creamy mashed potatoes onto individual plates and top with the cooked sausages. Generously pour the caramelized onion gravy over everything. Serve hot and enjoy immediately.