Bangers and Mash

Steps

1. 1
   Sear the sausages in a pan until browned on all sides, then remove and set aside.
2. 2
   Discard excess fat from the pan, add butter, and cook the onions until they are soft and caramelized.
3. 3
   Add the garlic and cook for about one minute.
4. 4
   Stir in flour and cook until no raw flour remains visible.
5. 5
   Add dry red wine and simmer for about one minute until the mixture thickens. (Skip this step if you prefer not to use wine.)
6. 6
   Add beef stock gradually, stirring until smooth and well combined.
7. 7
   Season with Worcestershire sauce.
8. 8
   Return the sausages to the pan, partially cover, and simmer for 15 to 20 minutes until the gravy thickens.
9. 9
   Plate the mashed potatoes at the base, then top with sausages and generous gravy.
10. 10
    Garnish with fresh parsley and serve.