English Bangers and Mash with Onion Gravy

Ingredients

• 4 russet potatoes, peeled and cut into 2 inch chunks
• Kosher salt
• 6 tablespoons butter
• 1 cup milk
• Freshly ground black pepper
• 3 medium onions, thinly sliced
• 1 bay leaf
• 2 1/2 tablespoons flour
• 2 1/2 cups store-bought or homemade low-sodium beef or chicken broth
• 2 tablespoons vegetable oil
• 8 bangers

Directions

1. Put the potatoes in a saucepan and add enough cold water to cover them. Salt the water generously, then bring it to a boil over high heat. Turn the heat down to a simmer and cook the potatoes until tender, about 10 minutes. Drain them, return them to the saucepan, and add 3 tablespoons butter and 2/3 cup milk. Mash with a potato masher, using more milk if you want them softer and looser. Add salt and pepper to taste, then keep them warm.
2. Melt the remaining 3 tablespoons butter in a large non-stick skillet over medium-high heat. Add the onions and bay leaf, and cook, stirring frequently, until the onions are browned, about 15 minutes.
3. Scatter the flour over the onions and stir until it is worked evenly through the mixture. While stirring constantly, gradually pour the stock into the skillet. Bring everything to a simmer over high heat, stirring often, then reduce the heat to medium and cook until the gravy has thickened, about 6 minutes. Take out the bay leaf and discard it. Season with salt and pepper to taste, and keep the gravy warm.
4. Warm the vegetable oil in a large stainless steel skillet over medium high heat until it shimmers. Lower the heat to medium-low, add the bangers, and cook until browned on one side, about 5 minutes. Turn the bangers over and cover the skillet.
5. Continue cooking until the bangers are cooked through, about 6 minutes longer. Spoon the mash onto 4 plates, set 2 bangers on each portion, and ladle the onion gravy over the top. Serve with brown ale, plus extra gravy and strong mustard alongside.