Bangers and Mash

Begin by submerging potatoes in a large cooking vessel and filling it with sufficient water to cover the spuds. Allow them to reach boiling point and cook until they become tender, approximately 20 minutes.

To create a flavorful base for the dish, combine bouillon cubes with warm milk in a separate container. Stir until the cubes are fully dissolved and then blend the mixture with melted butter to create a rich sauce. Pour this sauce over the cooked potatoes and mash them until they reach a smooth, creamy consistency.

In a separate cooking vessel, heat oil over medium-high heat. Use a fork to create small holes in the surface of sausages, allowing excess fat to escape during cooking. Cook the sausages in hot oil, stirring frequently, until they turn golden brown and the juices run clear, taking around 12 to 15 minutes depending on their thickness.

Remove the cooked sausages from the skillet and place them on a paper towel-lined plate to drain excess oil.

Add onion rings to the same skillet and cook over medium heat, stirring occasionally, until they are golden brown but still crispy, approximately 5 minutes.

Simultaneously, heat the prepared gravy in a small pot over medium heat.

Arrange the cooked mashed potatoes on a large serving plate, followed by the sausages. Top with onion rings and drizzle with warm gravy. Finally, sprinkle some oregano over the dish to complete it.