Cooking Onions for Bangers & Mash

"My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make the old English favorite Bangers and Mash. Now you can see now, I've gone and flipped them but you can see how they've browned on one side. We're going to want to cook them until they turn that color on both side. You see how they kind of burst open on the ends, don't worry too much about that, it's really common. If you really wanted to you could actually boil them in advance or you could prick them and they wouldn't do that but then you lose some of the authenticity of the dish. So, not nearly as fun and not nearly as recommended either. Alright, so now you'll see we've added our onions to our pan. We're actually cooking them with the sausages, add a little bit of salt and pepper. Now this is why the high heat actually is so important. What we're going to do is we're going to let this go for a few minutes until the onions start to brown off a little more. And the reason we keep the sausages in there is because the fat will actually sort of cook out of the sausages and help kind of mesh with the onions help really cook everything up nicely, so. Be back in about 2 or 3 minutes."