Traditional Bangers & Mash with Smoky Bacon Peas

• 6 pork sausages, good-quality
• 2 onions, large, thinly sliced
• 1 tablespoon olive oil or butter
• 1 tablespoon all-purpose flour
• 1½ cups beef or chicken stock
• 1 teaspoon Worcestershire sauce
• 2 lb russet or Yukon Gold potatoes, peeled and chopped
• 4 tablespoons butter
• ½ cup warm milk, warm
• salt and black pepper, to taste
• 4 thick-cut bacon, slices, chopped
• 2 cups frozen peas, thawed
• 1 garlic, small clove, minced (optional)

Preparation

1. Step 1
   Boil the chopped potatoes in salted water for 15 minutes until tender. Drain the water completely. Mash the potatoes with butter, warm milk, salt, and pepper until smooth. Cover to keep warm.
2. Step 2
   Heat the oil in a large skillet over medium heat. Add the sausages and cook for 15 to 20 minutes, turning often, until browned and cooked through. Remove the sausages from the pan and set them aside on a plate.
3. Step 3
   Add the sliced onions to the same skillet with the leftover sausage drippings. Cook the onions on medium-low heat for 10 minutes until soft and golden brown. Stir in the flour and cook for 1 minute. Slowly pour in the stock and Worcestershire sauce, stirring constantly. Simmer for 5 minutes until the gravy thickens. Return the sausages to the gravy to warm through.
4. Step 4
   Cook the chopped bacon in a separate small pan over medium heat until crisp. Add the minced garlic and peas to the bacon and cook for 3 to 4 minutes until the peas are hot.
5. Step 5
   Spoon a large mound of warm mashed potatoes onto each plate. Place two sausages on top of the mash. Pour the warm onion gravy over the sausages and potatoes. Spoon the bacon and peas on the side.