Next Level Miso Onion Gravy Sausages & Mash

Make the mash

• Peel and chop your potatoes into small chunks. Boil them until soft in salted water, around 10 minutes.
• Once the potatoes are cooked, drain them in a colander and leave to steam dry for a couple of minutes, then add them back to the pan.
• Heat the milk and butter in another pan (or the microwave) until the butter melts and the milk is warm, then with a wooden spoon or spatula, beat the milk into the mash. Season to taste with salt and pepper. Keep warm.

Prep the onions

• While the potatoes are cooking, peel and thinly slice the onions.

Cook the sausages & miso onion gravy

• Heat a dash of oil in a large frying pan over medium heat. Add the sausages and cook for 8 minutes, until they are cooked through, then transfer them from the pan.
• To make the gravy. Add the onions to the pan, making sure to scrape the bottom of the pan with the back of a spoon to get all the flavour from the sausages. Cook the onions for 8 minutes, or until soft.
• Make up the beef stock cube with 200ml water.
• Add another knob of butter to the pan, then sprinkle in the flour with the miso and stir very well. Cook for 2 minutes.
• Pour in the beef stock and simmer for 3 - 4 minutes until you have a rich gravy.
• Add the sausages back into the pan and heat through.

Cook the peas

• Cook the peas in boiling salted water for 2 - 3 minutes (or steam them).

Plate Up

• Load up your plate with the bangers and mash, pour over gravy, add the peas and tuck in!