Name: Bangers and mash with onion gravy
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: AU-British
Ingredients: ½ tbsp oil; 8 sausages (thick pork is classic; not low-fat); 25 g unsalted butter, if needed; 1 large onion, halved and finely sliced; 2 garlic cloves, minced; 3 tbsp plain flour; 500 ml (2 cups) low-sodium beef stock; ¼ tsp dark soy sauce (optional, for colour); ¼ tsp cooking salt; ½ tsp black pepper; Mashed potato and peas, to serve

Method

Heat oil over medium-high. Brown sausages, turning, until cooked through (about 8 minutes depending on size). Remove to a plate.
You want about 2 tbsp fat left in the pan; add butter if you are short. Turn heat to medium.
Cook onion and garlic about 4 minutes until golden.
Stir in flour 1 minute. Add about 185 ml stock and stir to a sludge, then the rest of the stock. Whisk if lumpy. Add dark soy if using.
Simmer 2–3 minutes until slightly thinner than you want (it thickens as it sits). Season with salt and pepper.
Serve 2 sausages each on mash, smothered in onion gravy, peas on the side.

Tip: Sausage drippings are the gravy flavour — skip lean sausages. Adding stock in two lots (sludge then the rest) is the lump-free trick. Dark soy is only for colour; you cannot taste it.