SAUSAGE AND CHAMP WITH ONION GRAVY
What better to eat on a cold winters day than sausage and mash? I’ve taken a tip from the Irish and add masses of spring onions and lashings of butter to make mash even tastier. An easy to rustle up onion gravy makes this sausage heaven!
8 The Black Farmer Premium Pork Sausages
For the Mash
900g potatoes, peeled and cut into medium sized pieces
150ml milk, if you have some cream you can use half and half
1 bunch spring onions, finely sliced
Small bunch of parsley finely chopped
Salt and pepper
For the Onion Gravy
2 onions, red or white, finely sliced
1 generous tsp. brown sugar
1 tsp. plain flour
2 tsp. vinegar
200 ml chicken or vegetable stock
Put the potatoes in a pan with cold water and half teaspoon of salt. Bring to the boil and simmer for 10 minutes, or until soft.
Meanwhile grill the sausages until brown, turning occasionally and start the onion gravy. Heat the oil in a medium sized pan and when hot add the onions. Fry gently until soft and golden (try not to burn as this will give a bitter taste), sprinkle over the brown sugar and stir, letting the onions caramelise a little. Add the vinegar give a stir, and then add the flour. Cook for a minute or so before adding the stock, stir briskly until the gravy is smooth. Simmer gently for 5 minutes or so.
Heat the milk in a small pan with the spring onions. Simmer for a couple of minutes until they are soft. Mash the potatoes and then add the spring onions and milk and most of the butter and parsley. Mix well. Season with salt and pepper before serving.