Bangers and Mash with Creamed Onion Sauce

Ingredients

• 2 onions, thinly sliced
• 1 sprig rosemary
• salt and pepper
• 1 kg potato (King Edward are good)
• 12 good quality pork sausage links
• 1 tablespoon flour
• 400 ml milk
• 1/2 tablespoon smooth Dijon mustard
• 50 g butter
• vegetable oil

Directions

1. 1

   Preheat the oven to 400 F or 200 degrees C.

2. 2

   Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.

3. 3

   Bring to a boil, then turn down the heat immediately.

4. 4

   Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.

5. 5

   Meanwhile, peel the potatoes and cut into chunks.

6. 6

   Rinse and boil in lots of salted water.

7. 7

   Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.

8. 8

   Finish the onion sauce by boiling hard if necessary to get rid of any extra water.

9. 9

   Discard the rosemary stalk, sift the flour over the top and stir.

10. 10

    Add the mustard and 1 cup of the milk.

11. 11

    Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.

12. 12

    Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.

13. 13

    Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.

14. 14

    Divide onto plates, top with the sausages and a generous spoonful of gravy.