Sausage and mash

Sausage and mustard mash with red onion gravy


  • 50m

  • Serves 4 approx.

    Medium

Ingredients

  • 8 sausages

  • 1 kg white potatoes, peeled

  • 2 tbsp wholegrain mustard

  • 2 tbsp crème fraiche

  • Salt and pepper

  • For the onion gravy

  • 25g butter

  • 2 red onions, sliced

  • 2 sprigs of thyme

  • 150ml red wine

  • 1 tbsp plain flour

  • 500ml beef stock

  • To garnish

  • Thyme leaves

  • 50m

  • Serves 4 approx.

    Medium

  • Ingredients

    • 8 sausages

    • 1 kg white potatoes, peeled

    • 2 tbsp wholegrain mustard

    • 2 tbsp crème fraiche

    • Salt and pepper

    • For the onion gravy

    • 25g butter

    • 2 red onions, sliced

    • 2 sprigs of thyme

    • 150ml red wine

    • 1 tbsp plain flour

    • 500ml beef stock

    • To garnish

    • Thyme leaves

  • Directions

    To cook the sausages

    Preheat the oven to 180C fan/200C/gas 6.

    Place the sausages onto a baking tray and cook for 15 minutes until golden brown and piping hot.

    To make the mash

    Meanwhile, place the peeled potatoes into a large saucepan with water, and bring to the boil.

    Boil for 15 minutes or until the potatoes are tender and starting to fall apart.

    Drain, return to the pan and mash. Set to one side.

    To make the onion gravy

    Melt the butter in a large frying pan, adding the sliced red onions and thyme. Sauté over a gentle heat for 10 minutes, stirring occasionally.

    Add the red wine, bring to the boil and reduce until the sauce has thickened.

    Sprinkle over the flour, stir well to combine and cook for 1 minute.

    Add the beef stock and simmer for 10 minutes.

    Remove the sprigs of thyme and season to taste. Set to one side.

    Add the wholegrain mustard and crème fraiche to the mash and mix well. Season to taste. Spoon a dollop of mustard mash into a serving bowl, top with two sausages and spoon over the red onion gravy.

    Serving suggestion

    Serve with garden peas.