Boujee Bangers and Mash

Ingredients 

• 8 high quality pork sausages
• 1kg marris piper potatoes, peeled and cut into even sizes
• 100ml milk
• 150g butter
• 2 tbsp chives 
• Salt and pepper
• 1 red onion sliced
• 4 garlic cloves smashed
• 2 sprigs rosemary
• 1 tsp sugar
• 4 tbsp beef stock
• 2 tsp worcestershire sauce
• 1 tbsp wholegrain mustard
• Olive oil
• 3 tbsp flour

Method

1. Preheat oven to 160 celsius if fan or 180 if not.
2. Add peeled and sized potatoes to a large pot and cover with water.
3. Add a good sprinkle of salt and put on a high heat.
4. Bring to the boil.
5. These will need to cook for about 25 minutes. 
6. In the meantime, heat a pan to medium high heat.
7. Add 2 tbsp of oil to the pan.
8. Add your sausages.
9. Throw your smashed garlic in the pan.
10. Add rosemary sprigs.
11. Brown the sausages on both sides.
12. Add 50g butter.
13. When butter melts, baste sausages well while cooking.
14. They will take about 10 minutes to cook in total.
15. Remove sausage and set aside.
16. Remove rosemary sprigs and discard.
17. Add some butter and oil to the pan if needed and reduce heat to low.
18. Add your onion and cook for about 5 minutes until soft.
19. Add sugar.
20. Add flour and mix through well.
21. Add worcestershire sauce.
22. Add half of your beef stock.
23. Mix it all together, it should be quite thick.
24. Add the remaining beef broth, stirring constantly while simmering, to your desired texture.
25.  Season with salt and pepper.
26. Check your spuds.
27. Grab your masher and begin mashing them up.
28. Add 75g butter and mash and mix well.
29. Slowly add your milk and continue mashing and mixing until you have the texture you like.
30. Add salt and pepper to taste, be generous.
31. Add your chopped chives and mustard and mix well.
32. Spuds, sausage, gravy, enjoy.