Seasoned Sausages Where You Can Have A Healthier Sausage Bangers and Mash With Onion Gravy Recipe Ingredients: 2 Tbsp canola oil  1 Tbsp flour  1 Tbsp unsalted butter  1 1/2 cups beef stock  1 cup whole milk  3 Tbsp butter (softened)   chopped parsley (to garnish) 4 pork sausages  1 yellow onion (thinly sliced) 3 yukon gold potatoes (peeled and cubed) Directions: Heat 1 tablespoon of canola oil in a skillet over medium-high heat. Fry the sausages, turning every 2-3 minutes, until skin is crispy and well-browned. Remove and set aside. Add the second tablespoon of canola oil to the pan, then add onion. When onion is dark brown and completely soft, add flour and stir well to coat, then pour beef stock over to deglaze the pan. Bring the mixture to a simmer, then reduce heat, add 1 tablespoon of butter, stir well and remove gravy from heat. Fill a large pot with water, add plenty of salt and cubed potatoes and bring to a boil. Cook until potatoes are fork- tender, 7-8 minutes, then drain and immediately return to pot. Pour in milk and remaining butter, then mash with a potato masher until smooth but still slightly chunky. Add salt to taste.  Reheat sausages in gravy and serve over mashed potatoes garnished with chopped parsley.