of texture contrast, brown the sausages deeply and, once cooked, briefly broil them on a sheet pan for a few minutes to crisp the skins before nestling them back into the onions and gravy. Leftovers reheat beautifully on the stovetop over low heat with a splash of extra stock or water to loosen the sauce, and they’re excellent piled on toast or tucked into a crusty roll for a next-day banger sandwich.
My Irish grandfather taught me this secret. Just 4 ingredients for the most flavorful, tender dinner you will ever make this March.
