Hot Dish: bangers and mash with creamy pan gravy

Bangers and Mash pic
[Pictured] Bangers and Mash

British food usually gets a bad rap and rightfully so. If you have any idea what an aspic is you will agree with me;
however, one thing they get right is sausages and potatoes. This is one of the cheapest, easiest dishes to make and it delivers on comfort and flavor. I like to add
caramelized onion to my pan gravy which gives it a
savory-sweet flavor to balance out the creamy potatoes and salty sausages. Feel free to use any kind of sausage you like. Prepare to be delighted by this common, fabulously named, British staple.

I large onion (cut in half and then sliced into crescent shapes)
4-6 sausages
5 large potatoes peeled and diced
1Tbsp Butter(or more)
1Tbsp. oil
1 cup chicken stock
1 cup milk
A dash Worcestershire sauce
1tsp. cornstarch
½ tsp dried thyme
½ tsp dried parsley
Salt and pepper to taste

1. Peel and dice your potatoes and place them in a pot of boiling salted
water. Boil until soft, drain and mash with butter, salt, pepper and half the milk (*start on the onions while the potatoes are boiling).
2. Slice your onion and put it in a large frying pan with the oil. Sautee the onions on medium to low heat for about 20
minutes until they start to caramelize.

3. Add the sausages to the pan and fry until they are browned. Once the
outside of the sausages have browned, add the chicken stock, parsley, thyme and
Worcestershire sauce. Scrape up all the brown goodness which collected on the bottom of the pan. This all adds flavor! Bring the stock to a light simmer for 5-7 minutes until the sausages are cooked through.

4. In a separate cup mix the tsp of
cornstarch and milk and add it to the pan. Stir well and simmer (DO NOT BOIL!!!) until the sauce thickens. Remove from heat and serve sausages and gravy over the potatoes.
Hint: You can add mushrooms to this recipe for extra texture and flavor in your gravy.