A miserable rainy day like today always calls for comfort food of one kind or another. We all love sausages and, since there were some in the fridge, sausages it was. I toyed briefly with the idea of Toad in the Hole, but decided instead on good old Bangers and Mash. Brilliant family food, nice and simple. This way of cooking the sausages keeps them from drying out and gives you a lovely, and very easy, gravy to go with them. I'm not a huge fan of gravy as a rule, but with a Great British meal like this, it's a must!
butter and oil
1 large onion, halved and sliced
500ml chicken or vegetable stock
mixed dried herbs
Heat a large knob of butter and a little oil in a large, deep-sided frying pan. Fry the onions over a low heat until soft and just golden. Turn up the heat and add the sausages, browning them a little all over. Pour in the stock and bring to the boil. Add a good pinch of mixed dried herbs and grind over some black pepper. Reduce the heat once more and simmer for about 20 minutes.
Serve with mashed potatoes. I steam the peeled and halved potatoes for 20-25 minutes, then mash them with a large dollop (or two) of créme fraîche.