Bangers and Mash Onion Gravy

Ingredients:

• 1/2 tbsp oil
• 8 sausages of choice
• 25g (1 1/2 tbsp) unsalted butter , if needed
• 1 large onion , halved and finely sliced (yellow or purple)
• 2 garlic cloves , minced
• 3 tbsp flour (plain)
• 2 cups beef stock/broth
• 1/4 tsp dark soy sauce (or gravy browner)
• 1/4 tsp cooking salt / kosher salt
• 1/2 tsp black pepper

Instructions:

1. Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size – mine take around 8 minutes
2. Remove sausages onto a plate. Turn heat down to medium.
3. 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter.
4. Saute onion and garlic: Add onion and garlic, cook until golden brown – around 4 minutes.
5. Cook off flour 1 minute: Add flour and mix through. Then cook, stirring constantly for 1 minute.
6. Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth. Add dark soy, if using.
7. Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want – it will thicken more as you serve it.
8. Season: Add salt and pepper. Stir, taste, then add more salt if you want.
9. Serve sausages with plenty of gravy, with mashed potatoes and peas on the side.