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1
For the bangers, combine all of the ingredients except for the 2 tablespoons of butter or marjorine in a large mixing bowl and mix well. Heat the butter or marjorine in a skillet. Form the meat into sausage shapes and fry on each side over medium-high heat, turning often, until the sausages are well browned. Transfer the sausages to a paper-towel-lined plate. Repeat until all the mixture is used up.
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2
For the mashed potatoes, place the potatoes in a pot and cover with water. Bring water to a boil, then reduce the heat and simmer about 25 minutes or until the potatoes break apart when pierced with a fork. Drain the potatoes. Add the salt, butter, milk or half-and-half, and black pepper. Mash with a potato masher until the potatoes are light and fluffy.
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3
For the onion gravy, heat the oil in a medium saucepan. Add the onions and cook over low heat, stirring occasionally, until the onions are golden, about 30 minutes. Add the flour and stir until smooth. Add the chicken broth. Cook over medium heat, stirring constantly, until thick and bubbling. Taste the gravy and add salt, if necessary.
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4
To serve, place 3 or 4 sausages on a plate. Mound the mashed potatoes on the side, and spoon generous amounts of onion gravy over the whole lot.
