Bangers and mash with onion gravy

• 4 pork sausage links
• 500 g potatoes, peeled and cubed
• 30 g butter
• 60 ml whole milk
• 1 tbsp olive oil
• 1 large onion, sliced
• 1 tbsp cornstarch
• 250 ml beef broth
• 1/2 tsp salt

Method

1. 1

   Boil the potatoes in salted water for 15 minutes, until tender, then drain and mash with butter and milk.

2. 2

   Meanwhile, heat the olive oil in a skillet and cook the sausages for 12 minutes, turning, until browned, then remove.

3. 3

   Add the onion to the pan and cook for 8 minutes, until softened and golden.

4. 4

   Mix the cornstarch with a splash of broth, then stir into the pan with the remaining broth, and simmer for 3 minutes.

5. 5

   Serve the sausages over mash, topped with onion gravy.