Bangers and Mash

Step 1

Start the mashed potatos by boiling the potatoes in lightly salted water until soft.

Step 2

Drain and put into a large bowl or bowl of a stand mixer.

Step 3

Add the milk, sour cream and butter. Using the paddle attachment or potato masher, mash until smooth.

Step 4

Season with salt and pepper.

Step 5

To make the gravy, melt the butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook on low for approximately 10 minutes or until the onions are soft.

Step 6

Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for another 5 minutes.

Step 7

Add the stock and boil gently uncovered for about 5 minutes.

Step 8

In a small heatproof bowl, mix the cornstarch with the cold water to make a thin paste.

Step 9

Pour about 1/4 cup hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to medium-high and cook for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.

Step 10

Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time, about 20 minutes. You can also grill the sausages on an outdoor grill.

Step 11

Spoon the mash onto four warmed dinner plates, place two sausages on top of the mash, and pour the gravy over the dish.