Bangers and Mash

The first recipe that I want to take a look at is the traditional dish of Bangers and Mash. This dish came around during the first World War as a cheap yet filling alternative, and quite delicious. The word "bangers" comes from the sound that the sausage makes when it is cooked over a high heat. And "mash" is simply just a shortened version of mashed potatoes. This dish is still very popular across England and a largely popular dish served in pubs.

The recipe calls for:

8 Large baking potatoes, peeled and quartered
2 teaspoons of butter, divided
1/2 cup of milk, or as needed
1 1/2 pounds of beef sausage 
1/2 cup diced onions
1 packet of dry brown gravy
1 cup of water, or as needed
Salt and pepper to taste

The recipe goes on to explain:

1. Preheat the oven to 350 degrees F (175 degrees C). Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, and mash with 1 teaspoon of butter, and enough milk to reach your desired creaminess. Continue mashing, or beat with an electric mixer, until smooth. Season with salt and pepper.
2. In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. Add remaining teaspoon of butter to the skillet, and fry the onions over medium heat until tender. Mix gravy mix and water as directed on the package, and add to the skillet with the onions. Simmer, stirring constantly, to form a thick gravy.
3. Pour half of the gravy into a square casserole dish so that is coats the bottom. Place sausages in a layer over the gravy (you can butterfly the sausages if you wish). Pour remaining gravy over them, then top with mashed potatoes.
4. Bake uncovered for 20 minutes in the preheated oven, or until potatoes are evenly brown.