Sausages With Mustard Mashed Potato And Onion Gravy -

Sausages With Mustard Mashed Potato And Onion Gravy

Ingredients

12 pork and leek sausages

For the onion gravy

30ml/2 tbsp olive oil
25g/1oz/2 tbsp butter
8 onions, sliced
5ml/1 tsp caster (superfine) sugar
15ml/1 tbsp plain (all-purpose) flour
300ml/½ pint/1¼ cups beef stock

For the mashed potato

1.5kg/3¼lb potatoes
50g/2oz/¼ cup butter
150ml/¼ pint/⅔ cup double (heavy) cream
15ml/1 tbsp wholegrain mustard

Details

Serves: 4

Method

1. To make the onion gravy, heat the oil and butter in a large pan until foaming. Add the onion slices and mix well to thoroughly coat them in the fat. Cover and cook gently for about 30 minutes, stirring frequently. Add the sugar and cook for a further 5 minutes, or until the onions are softened, reduced and slightly caramelized.

2. Remove the pan from the heat and stir in the flour, then gradually stir in the stock. Return the pan to the heat. Bring to the boil, stirring, then simmer for 3 minutes, or until thickened. Season.

3. Meanwhile, cook the potatoes and the pork and leek sausages. First, cook the potatoes in a pan of boiling salted water for 20 minutes, or until tender.

4. Drain the potatoes well and mash them with the butter, cream and wholegrain mustard. Season with salt and pepper to taste.

5. While the potatoes are cooking, preheat the grill (broiler) to medium. Arrange the sausages in a single layer in the grill (broiling) pan and cook for 15-20 minutes, or until cooked, turning frequently so that they brown evenly,

6. Serve the sausages with the creamy mashed potato and onion gravy.

VARIATION:- For pesto mashed potato, omit the mustard and add 15ml/1 tbsp pesto, 2 crushed garlic cloves and olive oil.

Energy 1425Kcal/5921kj; Protein 31.4g; Carbohydrate 106.1g of which sugars 22.3g; Fat 100.3g of which saturates 45.1g; Cholesterol 176mg; Calcium 190mg; Fibre 10g; Sodium 1634mg

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