Bangers And Mash With Onion Gravy

• 1 3/4 lbs potatoes, peeled and cut into chunks
• 2/3 cup skimmed milk, hot
• 1 tbsp butter
• 1 tbsp olive oil
• 2 None white onions, peeled and sliced
• 2 tbsp water
• 2 tsp plain flour
• 1/2 cup low-salt beef stock
• 8 None extra-lean pork or beef sausages
• 1 cup frozen peas, cooked, to serve

1. Cook the potatoes in boiling, salted water for 10-15 mins, until tender, then drain. Mash, then use a wooden spoon to beat in the hot milk and butter.
2. Meanwhile, heat the oil in a medium saucepan over a low heat. Add the onion and water and cook, stirring frequently, for 8-10 mins, until the water evaporates and the onion browns and softens.
3. Increase the heat to medium. Stir in the flour and cook for 4 mins. Add the stock and cook, stirring, for 4 mins, until the sauce boils and thickens slightly.
4. Meanwhile, heat a pan or grill to medium. Cook the sausages for 10 mins, turning, until browned and cooked through.
5. Divide the mash between plates and top with sausages and gravy. Serve with peas and extra gravy.

potatoes, milk, butter, olive oil, white onions, water, flour, lowsalt beef stock, extralean pork, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/29086 (may not work)