Classic Bangers and Mash with Sweet Onion Gravy

Boil the potatoes: Place the peeled and quartered potatoes in a large pot, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.

Cook the sausages: While potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add the sausages and cook for 10-12 minutes, turning occasionally, until browned and cooked through. Remove sausages from the skillet and set aside, reserving any drippings.

Caramelize the onions: In the same skillet with the reserved drippings, add the remaining 3 tablespoons of butter and the sliced onions. Cook over medium-low heat for 15-20 minutes, stirring occasionally, until the onions are deeply golden brown and very soft. Add the sugar during the last 5 minutes of cooking to aid caramelization.

Make the gravy: Sprinkle the flour over the caramelized onions and stir for 1 minute. Gradually whisk in the beef broth, bringing the mixture to a simmer. Cook for 5-7 minutes, stirring frequently, until the gravy thickens. Season with salt and black pepper to taste.

Prepare the mash: Return the drained potatoes to the pot. Add the milk, 2 tablespoons of butter, and salt and pepper to taste. Mash until smooth and creamy. Adjust seasoning as needed.

Serve: Divide the mashed potatoes among plates. Top with the cooked sausages and generously spoon the caramelized onion gravy over everything. Serve immediately.