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Bangers and Mash
Ingredients
- 8 pork sausages
- 1kg potatoes, peeled and halved
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 cup beef broth
- 1 onion, thinly sliced
- 2 tablespoons all-purpose flour
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (approximately 390°F).
- In a large skillet, heat the oil over medium heat. Add the sausages and cook until browned on all sides. Remove and set aside.
- In the same skillet, add the sliced onions and cook until soft, about 10 minutes. Sprinkle the flour over the onions, stirring to combine. Cook for 2 minutes.
- Slowly add the beef broth to the skillet, stirring continuously until the mixture thickens. Season with salt and pepper as desired.
- Return the sausages to the skillet, cover, and simmer for 15 minutes.
- Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and return them to the pot.
- Add the milk and butter to the potatoes and mash until smooth. Season with salt and pepper.
- Serve the sausages with the onion gravy over the mashed potatoes.
Nutritional Information
Nutrition information is approximate and varies with ingredients used.
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