Try traditional Bangers and Mash with homemade onion gravy Sausages these days can be as exotic and tasty as you want. From free range Gloucester Old Spot, to Wild Boar, to Buffalo to Venision, Beef and any mix between. Add herbs, spices or chillies as you wish Plenty of butchers (or farmers markets) have wonderful 'home-made' recipes made with top quality ingredients. Some will make a batch to your own recipe. The mash. Well, this can vary from just plain potatoes right through the range to a goumet mix of potato, sweet potato and Kabocha. The imagination is your only constraint. Here again spices, chillies and mustards may be added to give the extra depth. The 'sauce' or gravy is as fully flexible as the main 'players'. Tradition dictates an onion base, but the variety of onions and method of cooking is down to the chef's magic. Personally I prefer Shallots to onions just because of the extra sweetness and the ability to take on the flavours of herbs and spices etc. Make it thick or make it thin. Try adding some roasted garlic or maybe some Cajun seasoning. Substitue water with milk or cream. Use vegetable base, chicken or beef as you like. Just be sure it's the crowing glory.