1.
In a large non-stick saucepan, heat a knob of butter & tbsp olive oil. Add the onions and cook for a few minutes until translucent.
2.
Add the ground coriander and sugar and mix through, and keep cooking on a low-medium heat until the onions start to caramelise. This should take a good 5-10 minutes.
3.
Make up the gravy in a jug with the granules and 600ml boiling water. Pour over the cooked onions and set to one side.
4.
In a non-stick frying pan, brown the sausages for a few minutes on a medium-heat.
5.
Transfer the sausages to the pot with the onion gravy. Cover with a lid and allow to cook on a low heat for 15-20 minutes, until the sausages are cooked through.
6.
Meanwhile, peel and quarter the potatoes. In a large pan, boil in salted water until tender and then drain.
7.
Allow the potatoes to steam in the colander for a few minutes before returning to the pan.
8.
Add 3 tbsp of salted butter and a pinch of black pepper to the potatoes before mashing thoroughly. Keep warm on a very low heat until ready to serve being careful not to burn the bottom of the pan.
9.
Serve the bangers, mash and onion gravy with your favourite vegetables.
