Okay, I don't think we've done this before, but how do you do your favourite bangers and mash?
I can't say I do this hugely often, but I do from time to time, and there's massive variants in the detail.
First, IMHO good quality bangers are essential for me, or I don't do it. I tend to pork variants, often Lincolnshire, and use good quality sausages from my local butcher, who makes his own using locally sourced pork.
And mash .... well, not rocket science. Though I have known people screw it up. Badly.
Veg? Well, keep it simple. Peas and carrots, or broccoli and carrots, sometime like that.
Where I can't make up my mind is the gravy. And THAT, for me anyway, is what truly turns bangers and mash into a cheap but flavoursome delight (if using good bangers).
It HAS to be onion gravy for me, but .... quite how? I like both red and white (* see note) onions, fry them slow and gentle until they caramelise, then ...... well, that's when I can't make up my mind. White wine, reduce it, balsamic and stock? Red wine vinegar instead of balsamic? Plain stock with a teaspoon or so of Lea and Perrins? Do or don't include fine-sliced mushrooms? Even a bit of redcurrent jelly into the onions before gravying them up?
I CAN'T decide on my favourite method. Can you?
*Note - I mean, I like gravy made with red onions, and I like gravy made with white onions. I didn't mean making one lot of gravy using red and white at the same time. Though I haven't tried that.