Bangers and mash with Guinness onion gravy

Cook the sausages in water kept just under a simmer, turning it down when it starts to simmer, about 20 minutes.

Melt about a tablespoon of butter in a large nonstick pan; add a sliced small to medium yellow onion and cook, moving it around, five to seven minutes until soft and coloured.

Add flour and cook it out so the gravy does not taste of flour.

Add a cup of beef broth and a cup of Guinness; simmer a couple of minutes to thicken.

Season with kosher salt and lots of pepper; keep warm.

Heat a second pan, add a little oil and brown the poached sausages on all sides for colour and texture.

Plate mashed potatoes, the sausages and onion gravy on top; finish with a little green.