Bangers & Mash with Rich Onion Gravy

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1. 1
   Prepare the potatoes by selecting a mashing variety, peeling and cutting into chunks. Rinse them well and place in a pot with just enough cold water to cover. Add half a teaspoon of salt to the water.
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2. 2
   Bring the water to a gentle boil, cover with a lid, and set a timer for 20 minutes until the potatoes are tender.
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3. 3
   Prepare the onions by removing the stalk end while keeping the root intact. Cut in half and peel away the skin. Place flat-side down and slice into thin half-rings down to the root end.
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4. 4
   Prepare the spring onions by slicing them on an angle into small pieces and set aside.
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5. 5
   Cook the sausages by adding a little cooking oil to a pan and frying them until golden brown. Transfer to a plate and keep warm in the oven.
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6. 6
   Fry the onions in the same pan with one teaspoon of cooking oil, keeping the flavorful sausage sediment. Cook until soft and golden, about 5 minutes. Season with salt and black pepper.
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7. 7
   Pour beef stock into the onions, scraping up the flavorful bits from the bottom of the pan. Optionally add a splash of cream to enrich the gravy.
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8. 8
   Thicken the gravy by stirring in cornflour a little at a time until reaching your desired consistency. Bring to a simmer, cover and keep hot.
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9. 9
   Once the timer goes off, test the potatoes with a fork for tenderness. Drain thoroughly and season with coarse sea salt.
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10. 10
    Add butter and mash thoroughly until no lumps remain. Add a splash of cream and whisk vigorously until the mash is smooth and creamy.
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11. 11
    Fold in the spring onions using a spatula, ensuring they are evenly distributed throughout the mash. Taste and adjust seasoning as needed.
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12. 12
    Plate the dish by arranging a generous portion of mashed potato, placing the sausages on top, and pouring the rich onion gravy over everything. Optionally serve with peas or Yorkshire pudding.
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