Ingredients

For the Sausages:

• 8 of your favourite Hull’s Sausages
• 2 tablespoons vegetable oil

For the Mashed Potatoes:

• 2 pounds (about 1 kg) potatoes, peeled and cut into chunks
• 1/2 cup (120ml) milk
• 4 tablespoons (60g) unsalted butter
• Salt and black pepper to taste

For the Onion Gravy:

• 2 large onions, thinly sliced
• 2 tablespoons (30g) butter
• 2 tablespoons (30g) all-purpose flour
• 2 cups (480ml) beef or vegetable broth
• 1 tablespoon Worcestershire sauce
• Salt and black pepper to taste

Instructions

Sausages:

Cook the Sausages:

• Preheat the oven and cook according to instructions on packaging

Mashed Potatoes:

• Boil the Potatoes:
  • While the sausages are baking, boil the peeled and chopped potatoes in a large pot of salted water until they are fork-tender.
• Make Mashed Potatoes:
  • Drain the cooked potatoes and mash them using a potato masher or ricer. Add the milk, butter, salt, and black pepper. Mash until smooth and creamy.

Onion Gravy:

Sauté Onions:

• In a pan over medium heat, melt butter. Add the thinly sliced onions and cook until they are soft and caramelized, about 10-15 minutes.

Make Roux:

• Sprinkle flour over the sautéed onions and stir well to form a roux. Cook for an additional 2-3 minutes.

Add Broth and Worcestershire Sauce:

• Gradually pour in the beef or vegetable broth while continuously stirring to avoid lumps. Add Worcestershire sauce and bring the mixture to a simmer. Cook until the gravy thickens.

Season:

• Season the gravy with salt and black pepper to taste. Adjust the seasoning as needed.

Serve

Plate Bangers and Mash:

• Place a generous portion of mashed potatoes on each plate. Top with the cooked sausages.
• Pour Onion Gravy:
  • Pour the onion gravy over the sausages and mashed potatoes.

Feel free to add green peas or a side of steamed vegetables for a well-rounded meal. This dish is often enjoyed with a dollop of mustard on the side.