• Prep your onion. For two people, I used one medium-sized sweet onion.
• For easy prep, I used a mandolin, set to about 1/4" thickness, to slice my onion.
• Melt 1 Tablespoon of butter in a 12" skillet. When butter becomes frothy, drop in onion, separating ringlets.
• Add a pinch of salt.
• Add sugar and baking soda to the onions.
• Saute onions until just starting to brown. Approximately 6-7 minutes on medium-high heat.
• Once onions start to brown, add the 1 Tablespoon of maple balsamic vinegar.

How I prepared my gravy

• Into a glass measuring cup, I scooped out excess butter fat from my onions.
• I poured in the Cracker Barrel gravy powder. 

  I added approximately 3/4 cup of water and begin to whisk together.
• Once the onions were cooked,

  I added the gravy mixture.
• Using a whisk, incorporate the onions and the gravy. 

  If you used a skillet without a non-stick coating, make sure to scrape up the brown bits - they are loaded with flavor.
• Once thoroughly mixed, add your sausage.

   I cut mine for ease of serving.
• Using a spoon, baste the links with your sauce.
• Top with a lid, allow to cook on medium heat.
• After 6-7 minutes, turn links over, baste with gravy again.
• Since the sausages are pre-cooked, you are only heating them up and incorporating flavors.

DON'T FORGET TO MONITOR THE POTATOES

Plating the Bangers & Mash

• Once the gravy and sausages are thoroughly heated through, turn off and recover with the lid.

  Allow it to sit for 4-5 minutes.
• Place potatoes on plate. Lay sausages across potatoes, gently pressing them into the mound of potatoes.
• Drizzle with onion/gravy mixture.