Bangers and Mash Recipe

Prepare the Mashed Potatoes

Peel and cut the Yukon Gold potatoes into chunks. In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Make the Potato Puree

Add butter, milk, salt, and black pepper to the drained potatoes. Mash until smooth and creamy. Set aside and keep warm.

Cook the Sausages

In a large skillet, heat olive oil over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 8-10 minutes. Remove and keep warm.

Prepare the Red Onion Gravy

In the same skillet, add sliced red onion and cook until softened, about 5 minutes. Add beef broth and Worcestershire sauce, scraping up any bits from the pan. Simmer for 10 minutes until slightly thickened.

Plate the Dish

Spoon a generous serving of mashed potatoes onto each plate, top with the sausages, and drizzle with red onion gravy. Garnish with pickled mustard seeds.