1

Fill a medium pot halfway with cold water, stir in salt, cover, and set over high heat.

2

While the water heats, peel the potatoes, cut them into 1.5-inch chunks, and drop them into the pot, then re-cover.

3

Set a 12-inch skillet over medium heat.

4

While the skillet preheats for 2 minutes, whisk the broth, Worcestershire, Dijon, thyme, and pepper together in a liquid measuring cup.

5

Swirl in the oil, lay in the sausages, and brown 9 to 10 minutes, turning every 2 minutes, until deep golden on all sides.

6

While the sausages brown, halve the onions through the root and slice them into thin half-moons.

7

Once the potato water boils, set the lid ajar, lower to a steady simmer, and cook 15 to 18 minutes until a knife slides through with no resistance.

8

Move the browned sausages to a plate, lower the heat to medium-low, and add butter, the onions, and salt to the skillet drippings.

9

Cook the onions 10 to 12 minutes, stirring every couple of minutes, until soft, collapsed, and a deep honey gold.

10

While the onions soften, tip the frozen peas into a microwave-safe serving bowl with a knob of butter and 1 tbsp water.

11

Sprinkle the flour over the onions and stir 1 minute until no dry streaks remain and it smells toasty.

12

Slowly pour in the broth mixture, stirring and scraping up the browned bits, and bubble 2 minutes until the gravy thickens.

13

Nestle the sausages and their juices back into the gravy, cover, and simmer on low 5 minutes until cooked through to 160 F.

14

While the gravy simmers, drain the fork-tender potatoes in a colander and return them to the warm pot.

15

Microwave the peas on high 2 to 3 minutes until bright green and steaming.

16

While the peas cook, mash the potatoes by hand with butter, milk, and salt until smooth and fluffy.

17

Stir the melted butter through the peas, pile the mash onto plates, lean the sausages against it, and ladle over the onion gravy with peas alongside.

British Bangers & Mash with Onion Gravy & Peas

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