Classic Bangers and Mash Recipe

Place the potatoes in a pan and add enough water to cover. Bring to a boil and cook until tender about 20 minutes. Drain leaving the potatoes in the pan.

Meanwhile stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.

Heat the cooking oil in a skillet over medium-high heat. Prick the sausages in a few places with a fork and place them into the skillet. Cook turning often until golden brown and juices run clear 12 to 15 minutes depending on thickness. Remove from the skillet and drain on paper towels.

Using the same skillet add the onion rings. Cook and stir over medium heat until the onions are golden but still crisp about 5 minutes.

Heat the gravy in a pan over medium heat.

To serve scoop the potatoes onto a large serving plate. Arrange the sausages over the potatoes top with the onions drizzle with gravy and sprinkle with oregano.