Bangers with Onion Gravy and Mash - James Martin Chef

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Step 1

Pop the onions into a pan with lard/fat and cook until deeply coloured. Add the madeira stock, marmite and Bovril. Bring to the boil then simmer for 5 minutes, season, then finish with butter.

Step 2

Pan fry the sausages until deeply coloured.

Step 3

Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly, serve a big spoonful with the sausages and onions and gravy.

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