Cumberland Sausages & Mash

Peel and chop the potatoes and thinly slice the onions. Bring a large pan of salted water to the boil for the potatoes.

Boil the potatoes for 15–20 minutes until tender. Drain well, return to the pan, then add half the butter and the milk. Mash until smooth and season separately with salt and black pepper.

Heat the cooking oil in a large frying pan over medium-high heat. Add the sausages and brown on all sides for 8–10 minutes, then remove and set aside.

Add the remaining butter to the same pan, followed by the sliced onions. Cook over medium heat for 10–15 minutes until soft and golden.

Sprinkle the flour over the onions and stir for 1 minute. Gradually add the beef stock, stirring well, then add Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes until thickened.

Return the sausages to the pan and simmer in the onion gravy until cooked through. Cook the peas, then serve the sausages and gravy with creamy mash and peas. Finish with fresh parsley.