Classic Bangers and Mash

To make the sausages, heat the oil on medium in a large heavy based fry pan. Cook sausages until browned on all sides and cooked through. Remove from the pan and loosely cover with foil to keep warm. Discard the remaining fat and return pan to a medium heat. 

Now create the gravy by adding the butter, oil, onions and garlic to the pan. Cook on low heat until onions are translucent. Sprinkle the flour over the onion mixture and continually stir for a further 3 minutes to cook the flour. Slowly add the stock and remaining ingredients. Bring to a simmer, stirring constantly, until gravy has thickened. Set aside to keep warm. 

To make the mash, place cooked potatoes in a large bowl and mash. Add the remainder of the mash ingredients and combine well. Cover to keep warm. 

For the peas, melt butter on medium heat in a separate fry pan. Add the bacon and sauté until cooked through.

Add the blanched peas and seasonings, cook until peas have heated through. 

To serve, place the mash and peas on serving plates. Top with the sausages and add lashings of gravy. Add a sprinkle of chives.

Tips:

This delicious Red Onion Gravy can be served with any of the other Scottsdale sausages or chops. 

You can make the mash ahead of time. To reheat, place your mash in a microwave safe bowl, cover and heat through mixing after a couple of minutes.