Method

Bangers

Heat a little oil and a splash of the stock in a heavy-based frying pan and add the bangers. Cover to cook, as the steam will speed up the process. Keep at a medium heat and cook until golden brown. Remove the sausages and set aside.

In same pan, add the sliced onions with the butter, thyme and bay leaf and continue to sauté until the onions are soft and slightly caramelised. Dust the mixture lightly with flour to make a roux and stir to remove lumps. Add the mustard and Worcestershire sauce and the remaining stock. Stir until thickened.

Check and adjust seasoning. Add the sausages back into the onion gravy.

Potato Croquette

Cook the potatoes in a saucepan of salted water until soft, strain the water and allow the potatoes to steam in the saucepan gently so that any excess water evaporates. Mash the potatoes while still warm until smooth. Season and add the butter, egg yolks and a dash of nutmeg. Mix thoroughly.

Place the mixture into a piping bag. Cut the end of the piping bag to allow for a cylinder that will be approximately 4 cm diameter (thicker than a normal croquette, so can be tricky to work with.) Place a sheet of greaseproof paper on a tray. Pipe the mixture into one long cylinder and cut into 8 cm lengths.

Set up dipping station with flour, egg wash and breadcrumbs. Roll each cylinder in flour, then dip into the egg wash and finally roll in breadcrumbs and refrigerate until needed.

To fry, heat the oil until it reaches frying temperature. Deep-fry the croquettes until golden then drain on paper towel.

To Assemble

Once the croquettes have been deep-fried, slice each croquette down the middle lengthways as you would cut a hotdog bun. Open gently and place the sausage down the centre. Pour some of the onion gravy over the banger, garnish with fried onion and serve.