Bangers and Brown Onion, Madeira Gravy

This is comfort food in its oldest form. Enjoy with a nice juicy Red like the Gaba di Xil Mencia from Telmo Rodriguez. The perfect sausage must very, very hot so that once in your mouth the skin just 'pops' and oozes all of those savoury juices. It must all also be sticky, this is brought about with very slow cooking and even harder to achive by grilling.

Ingredients: (Serves 3 - Prep time 45mins)

• 6 of of your favorite Sausages
• 2 large onions peeled and sliced thinly
• A level tablespoon of flour
• a good knob of Butter -75 grms
  
• 250mls of stock
• Sunflower/Vegeable oil
  
• A dash of Worcestershire sauce
• A good slurp (75mls) of Maderia

Method:

1. Start the sausages to fry in a heavy based pan, over a low to medium heat. Make sure the pan is hot when you put them in. Place in the middle with a small amount of Sunflower oil. This should take about 25 - 30 mins to cook through.
2. Then for the gravy melt the butter in another pan add onion and cook slowly over a low heat and continue until they are soft and brown.
3. then stir in the flour, cook for a few minutes until it has lightly browned, add in all liquids and a good amount of seasoning and bring to the boil.
4. Once boiling turn the heat down and leave to simmer for about 15mins to produce the sauce.
5. Serve on warm plates with, wet polenta, a creamy mash or just a glass of red, garnished with a smile.

Hints and Tips: Always buy your Bangers from your local butcher you will get a better selection and fresh produce.
Under no circumstances should you ever 'prick' your sausage if you do you lose all of the good flavour in side.

N.b Nigel Slater is considered a British national treasure and is the Author of a collection of best selling cookbooks including Real food (this recipe is from) he continues to write for the food section in the Observer in London. Nigel has twice one the coverted 'Andre Simon Award' for Cookery writer of the year.