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
- 50-70g butter
- 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.
Buy all the available ingredients for this recipe