Bangers in onion gravy with Mash

1 onion
Sausages
Small amount of oil
Stock cube/gravy granules
Gravy browning (if using stock cube)
Flour
Boiling water
Mushrooms if you wish


Potatoes
1 teaspoon of salt (optional)
Flora
Milk

• Peel potatoes and cut into small pieces.  Place in a pan and cover with cold water, adding 1 teaspoon of salt if you really have to 
• Boil the potatoes until they are soft when poked with a knife.
• Put sausages in a frying pan over a medium heat with a little (very little) oil
• Peel onion and cut into small pieces, add to pan with sausages.
• Clean and slice mushrooms if you are using them and add to pan
• Continue to cook the sausages turning frequently to ensure even browning.
• Push the onions around in the pan from time to time so that they don't burn.
• When the sausages are browned, lift them out of the pan and put them on a plate for a while
• Sprinkle a scant tablespoon of flour over the onions and stir in well.  Cook for 1 minute then add boiling water from the kettle, a little at a time with the heat turned up until the gravy is the consistency you like,
• Turn the heat down, add stock cube/gravy granules to the gravy.  If using a stock cube you need to add some gravy browning - just a touch - as grey gravy never ever looks appetising!
• Now put the sausages back in the pan and let them simmer away for a while.
• When the potatoes are soft to the knife, drain off the water, then mash and add a knob of Flora and a splash of milk and stir in well.