Bangers and Mash with Onion Gravy

Ingredients · for 4 (scales to your household)

• 1/2 tbsp oil $0.04
• 1.4 lb pork sausages (8 large) $8.26
• 1 large onion, halved and finely sliced $0.60
• 2 clove garlic cloves, minced $0.06
• 3 tbsp plain flour $0.05
• 2 cup beef stock $1.11
• 1/4 tsp salt $0.01
• 1/2 tsp black pepper $0.07
• 6 mashed potatoes, to serve (about 6 potatoes) $4.65
• 5 oz peas, to serve $0.71

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat oil in a large skillet over medium-high heat. Add sausages and cook, turning, until browned all over and cooked through, around 8 minutes. Remove onto a plate and turn heat down to medium.
2. You want about 2 tbsp oil left in the skillet; add a little butter or oil if needed.
3. Add onion and garlic and cook until golden brown, around 4 minutes.
4. Add flour and mix through, then cook, stirring constantly, for 2 minutes.
5. Add about 3/4 cup of beef stock and mix into the onion to a sludge. Add the remaining stock and stir until combined, whisking if lumpy.
6. Simmer, stirring, for 2-3 minutes until the gravy thickens slightly. Season with salt and pepper to taste.
7. Serve sausages with plenty of gravy, with mashed potato and peas on the side.

Per serving