Bangers and Mash

• 8 pork sausages (Cumberland or bratwurst)
• 2 ½ lb russet potatoes (peeled and cubed)
• 4 tbsp butter
• ½ cup whole milk (warm)
• 2 onions (thinly sliced)
• 1 ½ cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp flour
• ½ tsp thyme

How to Make It

1. 1

   Cook sausages in a skillet over medium heat until browned all over and cooked through, about 15 minutes. Remove.

2. 2

   Caramelize onions in the same pan with 1 tbsp butter for 15 minutes. Add flour, cook 1 minute. Add broth, Worcestershire, and thyme. Simmer 10 minutes for gravy.

3. 3

   Boil potatoes until tender. Drain and mash with butter, warm milk, salt, and pepper until smooth.

4. 4

   Serve sausages on mashed potatoes, smothered in onion gravy.