Classic Bangers and Mash

Place the potatoes in a large pot and cover them with water. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.

Dissolve the bouillon cubes in the warm milk. Add the milk mixture and melted butter to the potatoes, then mash until smooth and creamy.

In a large skillet, heat the cooking oil over medium-high heat. Prick the sausages in a few places with a fork to prevent bursting. Cook the sausages, turning often, until golden brown and cooked through, about 12–15 minutes, depending on thickness. Transfer to a plate lined with paper towels.

In the same skillet, add the onion rings. Sauté over medium heat for about 5 minutes, until the onions are golden and slightly crisp.

Meanwhile, heat the beef gravy in a small saucepan over medium heat.

To serve, spoon mashed potatoes onto plates, arrange the sausages on top, and cover with onion rings. Drizzle generously with warm gravy and sprinkle with oregano.

Tip:

For extra flavor, add a splash of Worcestershire sauce to the gravy or caramelize the onions longer for a deeper, richer taste. Serve with buttered peas or roasted vegetables for a traditional British touch.