This dinner didn’t photography well but it sure tasted good.
I bought the pork bangers from a local butcher.
The onions were caramelized first. Then the sausages were browned and cooked through. The onions were added back to the skillet along with some pork and sage gravy I pulled from the freezer. Simmered for a few minutes and served over mashed potatoes with sides of buttered peas and rutabaga.