First Things First: prepare all ingredients by peeling and chopping potatoes (if making traditional mash), slicing onions, mincing garlic, and selecting your preferred sausages, including vegan or gluten-free options as needed. Having everything ready to go makes the cooking process smooth as butter.

1 Heat 1/2 tbsp oil in a large skillet over medium-high heat. Add 8 sausages and cook, turning until browned and cooked through (about 8 minutes). Keep an eye on them to ensure they don’t burn!

2 Remove sausages onto a plate. Discard excessive skillet oil, leaving about 2 tablespoons. This rendered fat adds incredible flavor to our gravy.

3 Add 1 large finely sliced onion and 2 minced garlic cloves to the skillet. Cook until golden brown (about 4 minutes). Your kitchen will start smelling amazing right about now!

4 Sprinkle in 3 tbsp plain flour and mix through. Cook for 2 minutes. This step eliminates the raw flour taste and helps create that thick, luxurious gravy texture.

5 Gradually add about 3/4 cup of the beef stock/broth to the flour mixture, stirring to create a sludge/paste. Mix in the remaining stock/broth until combined. Whisk if lumpy to smooth. This technique is the secret to flawless gravy every time!

6 Simmer gravy for 2-3 minutes until slightly thickened. Season to taste with 1/4 tsp salt and 1/2 tsp black pepper. Give it a taste and adjust seasoning if needed.

1 While your sausages and gravy are cooking, boil the potatoes in salted water for 15-20 minutes until tender. Test them with a fork to ensure they’re soft all the way through.

2 Drain potatoes and return them to the hot pot to evaporate excess moisture. This step is crucial for fluffy mash, so don’t skip it!

3 Mash with butter and enough milk or cream to achieve your desired consistency. Season with salt and pepper to taste. For extra creamy mash, use a potato ricer instead of a standard masher.