Bangers and mash with onion gravy

Instructions

1. Peel the potatoes and cut into chunks. Place in a medium saucepan, cover with cold water and season with salt. Bring to the boil and cook for 15-20 mins until tender.

2. Preheat the oven to 120C. Heat the oil in a large frypan over medium heat. Cook the sausages for 8-10 mins, turning regularly until cooked through. Remove and transfer to an oven tray and keep warm in the oven.

3. Meanwhile, halve and thinly slice the onion into wedges. Melt the remaining butter in the pan over medium-high heat. Increase heat to high and cook the onion, stirring, for 3 mins or until softened. Stir in the sugar and cook, stirring regularly, for a further 5 mins or until dark golden and caramelised. Sprinkle over the flour and cook for 1 min. Gradually add the stock and mustard, stirring constantly. Bring to the boil, then reduce heat to a simmer. Cook, stirring, for 5 mins or until slightly thickened

4. Add the peas to the boiling potatoes for the last 1 min of cooking. Drain and return the potato mixture to the pan. Add the milk and half the butter and mash mixture until mostly smooth and combined.

5. Divide the mash among plates and top with the sausages and onion gravy.