MASH

Add your potatoes to a large pot filled with enough water to cover them by at least 1 inch. Add salt to the water and then bring to a boil. Cook until the potatoes are tender enough that they can be pierced with a fork. This should take about 15 minutes, after that, drain well.

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Mash the drained potatoes using a potato masher. Stir in the butter and cream. Season with additional salt and pepper to taste.

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BANGERS

Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and beef broth. Cover with a lid set slightly askew so that some of the steam can escape. 

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If the sausages are raw- cook for about 15-20 minutes until the sausages are cooked through, internal temperature 145˚

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Remove the lid occasionally to turn the sausages so they can brown on all sides. Transfer them to a plate and keep warm.

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GRAVY

In the same skillet over medium heat, heat the oil and butter. Add in the sliced onion and then sprinkle with sugar and 1/4 teaspoon of salt.

 

Cook, stirring frequently until the onions are softened and start to caramelize and brown. This should take about 15-20 minutes. If it seems to be going faster, then you need to decrease the temperature of the stovetop.

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Add in the garlic and thyme. Continue to cook and stir for another minute. In a bowl or liquid measuring cup, whisk the beef broth and cornstarch together, then add it to the pan with the onions, along with the balsamic vinegar, scraping up any browned bits from the bottom of the pan.

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Let the onion gravy come to a simmer. Reduce heat to medium-low and simmer for 3-5 minutes, stirring frequently, until the gravy has thickened. Taste and season with additional salt and pepper, as needed. Return the sausages to the pan with the gravy to make sure they are hot.