Sausage & Mash, Onion Gravy

Method

1. Cook the sausages slowly in a frying pan over medium-low heat for 20–25 minutes, turning now and then. Slow is what gives you an even brown skin instead of a burnt one.
2. Meanwhile boil the peeled, quartered potatoes in salted water for 18–20 minutes until completely tender.
3. Slice the onions thinly. In a second pan, cook them in half the butter over medium-low heat for 15 minutes until genuinely golden and sweet — this is not a 5-minute job.
4. Stir the flour into the onions, cook 1 minute, then add the stock a splash at a time, stirring. Add the Worcestershire sauce and simmer 5 minutes until it coats a spoon.
5. Drain and steam-dry the potatoes, then mash with the rest of the butter and the warm milk. Season generously.
6. Pile up the mash, lean the sausages on it, and flood the plate with gravy.