Classic Bangers and Mash

Recipe View Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water and bring to a boil. Cook until fork-tender, about 20 minutes. Drain well, returning the potatoes to the pot.

Recipe View Enrich the Mash: In a separate bowl, dissolve the chicken bouillon cubes in the warm milk. Pour the milk mixture and melted butter over the potatoes. Mash until smooth and creamy, achieving your desired consistency.

Recipe View Cook the Sausages: Heat the cooking oil in a large skillet over medium-high heat. Prick the sausages in a few places with a fork to prevent bursting. Cook, turning frequently, until golden brown and cooked through, approximately 12-15 minutes, ensuring the juices run clear.

Recipe View Caramelize the Onions: Remove the sausages from the skillet and set aside. Add the sliced onion rings to the same skillet. Cook over medium heat, stirring occasionally, until softened and beautifully golden brown, about 5 minutes. Don't rush this step; proper caramelization adds depth of flavor.

Recipe View Warm the Gravy: While the onions are cooking, gently heat the beef gravy in a small saucepan over medium heat, stirring occasionally, until heated through.

Recipe View Assemble and Serve: Scoop generous portions of mashed potatoes onto a serving plate. Arrange the cooked sausages over the potatoes. Top with the caramelized onion rings, drizzle generously with warm gravy, and sprinkle with crumbled dried oregano for a touch of freshness and aroma. Serve immediately and enjoy!