Bangers and Mash

Ingredients

• 1 tablespoon olive oil
• 8 pork sausage links
• 2 tablespoons unsalted butter
• 1 large sweet onion, halved and thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• Salt and pepper, to taste
• Mashed potatoes, for serving
• Sweet baby peas, for serving

Steps

1. Warm a tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add 8 pork sausage links.
2. Cook the sausage links, until browned all over and cooked through (rolling frequently to prevent burning), about 10-12 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the skillet.
3. Add 2 tablespoons unsalted butter to the skillet. Once bubbly, add in the sliced onion and stir to coat.
4. Continue to cook the onions for about 10 minutes until they're translucent, golden, and begin to caramelize.
5. Add in 2 cloves minced garlic and cook until fragrant, about 20 seconds.
6. Add 3 tablespoons flour and mix through until completely combined and no white patches remain.
7. Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining 1 & 1/4 cups beef broth and mix until combined. Simmer, stirring, until the gravy thickens but is slightly thinner than you want - it will thicken more as it sits. Season with salt and pepper to taste.
8. Transfer the cooked sausages back to the pan just to warm through.
9. To serve, mound some mashed potatoes on a plate, top with 2 sausages, drizzle with gravy, and some sweet baby peas on the side. Yum!