Bangers And Mash With Creamed Onion Sauce

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 onions, thinly sliced
• 1 sprig rosemary
• salt and pepper
• 1 kg potato (king edward are good)
• 12 good quality lamb sausage links
• 1 tablespoon flour
• 400 ml milk
• 1/2 tablespoon smooth dijon mustard
• 50 g butter
• vegetable oil

Recipe

• 1 preheat the oven to 400 f or 200 degrees c.
• 2 place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
• 3 bring to a boil, then turn down the heat immediately.
• 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 meanwhile, peel the potatoes and cut into chunks.
• 6 rinse and boil in lots of salted water.
• 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 finish the onion sauce by boiling hard if necessary to get rid of any extra water.
• 9 discard the rosemary stalk, sift the flour over the top and stir.
• 10 add the mustard and 1 cup of the milk.
• 11 simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
• 12 make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
• 13 whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it's too thick.
• 14 divide onto plates, top with the sausages and a generous spoonful of gravy.