Bangers and Mash With Onion Gravy

• 4 large pork sausages, preferably English bangers
• 2 tablespoons canola oil
• 1 large yellow onion, thinly sliced
• 1 tablespoon flour
• 1 tablespoon unsalted butter
• 1 1/2 cups beef stock, preferably homemade
• 3 large yukon gold potatoes, peeled and cubed
• 1 cup whole milk, at room temperature
• 3 tablespoons butter, softened
• chopped parsley, to garnish

1. Bring a large pot of water to boil, drop the sausages in, lower heat, cover with a lid and cook for 15 minutes.
2. Remove from water and drain on paper towels.
3. Heat 1 tablespoon of canola oil in a large, heavy-bottomed skillet over medium-high heat.
4. Fry the sausages, turning every 2-3 minutes, until skin is crispy and well-browned.
5. Remove and set aside.
6. Add the second tablespoon of canola oil to the pan, then add onion and follow our foolproof guide to caramelizing it.
7. When onion is dark brown and completely soft, add flour and stir well to coat, then pour beef stock over to deglaze the pan, scraping up any bits of onion and sausage that may be stuck to the bottom.
8. Bring the mixture to a simmer, then reduce heat, add 1 tablespoon of butter, stir well and remove gravy from heat.
9. Fill a large pot with water, add plenty of salt and cubed potatoes and bring to a boil.
10. Cook until potatoes are fork-tender, 7-8 minutes, then drain and immediately return to pot.
11. Pour in milk and remaining butter, then mash with a potato masher until smooth but still slightly chunky.
12. Add salt to taste.
13. Reheat sausages in gravy and serve over mashed potatoes garnished with chopped parsley.

pork sausages, canola oil, yellow onion, flour, unsalted butter, beef stock, gold potatoes, milk, butter, parsley

Taken from www.foodrepublic.com/recipes/bangers-and-mash-with-onion-gravy-recipe/ (may not work)