Bangers and Mash

Peel potatoes and cut into 1½-inch cubes.

Rinse potatoes briefly under cold water.

Boil potatoes in salted water until tender.

Drain and mash with butter and milk.

Season mash with salt and pepper.

Cook sausages in pan until browned.

Remove sausages and keep warm.

Slice onions and cook until soft.

Whisk flour and stock into onions.

Serve sausages over mash with gravy.