• ½ tablespoon avocado oil
• 8 sausages of choice
• 1 large onion
• 2 garlic cloves
• 3 tablespoons flour
• 2 cups beef stock
• ¼ teaspoon salt
• ½ teaspoon pepper
• Mashed potatoes
• Peas

1. In a ceremic non-stick frying pan, heat the oil over medium-high heat. Cook, rotating occasionally, until the sausages are browned all over and cooked through. Cooking time can vary depending on the size of the sausage; ours took around 8 minutes.
2. Place the sausages on a dish. Reduce the heat to medium and add 2 tablespoons of oil to the ceremic non-stick frying pan. Cook until the onion and garlic are golden brown, about 4 minutes.
3. Mix in the flour well. Cook for 2 minutes, stirring regularly. Gradually add beef stock: stir in about ¾ cup beef broth until it forms a sludge with the onion. Then stir in the remaining beef broth until well mixed. If it’s lumpy, use a whisk to smooth it out.
4. Simmer, stirring occasionally, for 2 to 3 minutes, or until the gravy thickens but is slightly thinner than desired – it will thicken more when it is served. Season with salt and pepper to taste. Stir, taste, and season with more salt if desired.
5. Serve the sausages with lots of gravy on the side, along with mashed potatoes and peas.

TIPS

Use some chicken sausages as an alternative for a healthy take on the traditional Bangers and Mash.