Bangers And Mash - cooking recipe

Ingredients

Bangers
1 1/2 - 2 lbs banger sausages
Mash
1 tablespoon salt
3 lbs yukon gold potatoes
3/4 cup milk
1/2 cup butter
2 dashes nutmeg
1/2 teaspoon salt (to taste)
Gravy
3 tablespoons butter
2 large vidalia onions, sliced
1 1/2 tablespoons flour
3 cups beef broth
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon ground pepper (to taste)
1/2 teaspoon salt (to taste)
Side
10 ounces sweet peas
1 tablespoon butter

Preparation

Preheat the oven to 400 degrees F.
Roast the sausages on a rack for 25 minutes, turning over halfway through the cooking time.
While the sausages are roasting, dice the potatoes and boil them until very tender in water salted with 1 Tbs salt.
While the potatoes are cooking, melt the butter for the gravy in 12 inch skillet.
In the skillet, saute the onions over medium-high heat until they are starting to caramelize, stirring often.
Sprinkle the flour over the onions and mix well before cooking for a few more minutes.
Stir the broth, vinegar, worchestershire suace, mustard, pepper, and salt into the onions and continue to cook until the gravy thickens. This is not a super thick gravy, but it should coat a spoon.
When the gravy is almost ready, the potatoes should be done. Mash the potatoes (I do this by hand, but you could use a mixer) with the milk, butter, nutmeg, and salt.
Serve the gravy over the sausage and potatoes with a side of buttered peas.