On the heat. Mild

Ingredients

• 8 lamb bangers
• 1 tbsp oil
• — ONION GRAVY
• 4 onions, sliced thin
• 40 g butter · 1 tsp sugar
• 1 tbsp flour · 150 ml red wine or ale
• 600 ml lamb stock
• 1 tbsp Worcestershire · 1 tsp thyme
• — MASH
• 1.2 kg floury potatoes · 150 g butter · 150 ml warm milk

Method

1. Onions, butter, sugar and a pinch of salt in a wide pan over medium-low. Cook 30 minutes, stirring occasionally, until deep brown and jammy. There is no fast onion gravy.
2. Flour in, two minutes. Wine in, reduced. Stock, Worcestershire and thyme in. Simmer 15 minutes.
3. Meanwhile cook the sausages in a heavy pan over medium-low heat for 16 to 18 minutes, turning often. Never on high, and never pricked.
4. Boil, drain and steam-dry the potatoes. Mash with butter first, then warm milk. Season hard.
5. Sausages into the gravy for the last 3 minutes to glaze.
6. Mash in a heap, a well pressed into it, sausages laid across, gravy into the well.

Cook's note. Butter before milk in a mash. Butter first coats the starch and keeps it from going gluey; milk first makes wallpaper paste.

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