This is a good recipe to start with. I went to my local butcher shop and got a package of authentic Irish banger sausage. For the recipe, I pan-fried my sausages, then removed them as noted, to sauté the onions, which I did for somewhat less than the five minutes suggested, because we like them to still be crunchy, so long enough just to heat them through. Also, I never buy canned gravy, so I made some pan gravy. I removed the onions from the skillet, added some beef stock that I had in the fridge to and brought that to a boil while stirring with the juices still in the pan. I gradually sprinkled in a bit of Wondra flour to thicken it up just a little and then dropped the onions back into the mixture and stirred everything together. I let the whole thing simmer for another 8-10 minutes, stirring every couple of minutes. I prefer to mix the onions into the gravy to give the gravy more of a flavor kick. For the potatoes, I did not add the chicken bouillon; rather, i drizzled a little bit of the beef stock in while I was mashing. When I had mashed the potatoes done and plated, I added the sausage on the potatoes and ladled the gravy mixture over everything. It was yummy!
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This is a good recipe to start with. I went to my local butcher shop and got a package of...