BANGERS AND MASH WITH ONION GRAVY

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Directions

• Preheat a grill or broiler to high heat.
• Bring a pot of water to a rolling boil. Boil for 8 minutes after adding the sausages.
• In the meantime, prepare the onion gravy: In a skillet over medium-high heat, melt the butter. Cook until the onions are translucent and just starting to brown, about 6 minutes. Bring the broth to a boil and remove from the heat. Boil for 10 minutes, or until the liquid is half-way reduced. Season with salt and pepper after adding the thyme.
• Place the boiled sausages on the grill or, if using an oven broiler, on a rimmed baking sheet and grill or broil for 1 to 2 minutes, or until the outsides are charred to your preference.
• To serve, spoon 1/2 cup mashed fauxtatoes onto each plate. Cover with the onion gravy and top with a sausage.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat the sausages for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through. In a small saucepan over medium heat, reheat the gravy until warmed.
• Recipe Notes
  Browning the sausages on the grill or under the broiler is optional. They are fully cooked once boiled, but I always prefer the charred flavour of grilled or broiled sausages.