Bangers and Mash

Step by step

1. 1

   Peel and dice potatoes, cook in salt water for about 20 minutes until soft.

2. 2

   Brown sausages in a pan with a little oil on all sides.

3. 3

   Slice onions into rings and fry until golden.

4. 4

   Dust flour over, toast briefly and deglaze with gravy, simmer 5 minutes.

5. 5

   Season with mustard, salt and pepper.

6. 6

   Drain potatoes, heat milk and butter and add to potatoes.

7. 7

   Mash to creamy puree, season.

8. 8

   Serve mash with sausages and pour onion gravy over.