Bangers & Mash in 10 Minutes

Bring a pot of water to a boil, ensuring there's enough to cover the potatoes.

Add the potatoes to the boiling water and cook until tender.

Once cooked, drain the potatoes and return them to the pot over medium heat. Mash them, taking the pot on and off the heat as you mash to prevent sticking.

Once nicely mashed, add 2 tablespoons of olive oil and mix in. Lower the heat and stir in smoked salt, mustard, and chives. Mix thoroughly.

Heat a pan to medium-high heat, add olive oil, and place the sausages in the pan. Use a cocktail stick to prick the casing to prevent bursting.

Brown the sausages on all sides. Add smashed garlic and rosemary sprigs to the pan.

Add 4 knobs of butter to the pan. Once melted, baste the sausages with the butter.

Add one more knob of butter to the pan and transfer to a preheated oven at 160°C (325°F) to finish cooking.

In another pan over medium-high heat, add olive oil. Once warm, add the sliced onions and cook for about a minute.

Add sugar and season with salt. Then add 4 knobs of butter. After the butter melts, add balsamic vinegar and Worcestershire sauce. Reduce the mixture.

Once reduced, add beef stock and bring to a boil. Reduce the mixture again until it forms a gravy consistency.

As the onion mixture reduces, add one more knob of butter and melt it in. Stir to combine.

Spoon the mashed potatoes onto plates. Place the cooked sausages on top of the mash and generously spoon the onion gravy over the sausages.