7g fibreper serving
24g proteinper serving
Sausage & Mash with Onion Gravy
Two burnished sausages perched on a cloud of buttery mash, a glossy slick of dark onion gravy pouring down the sides and a final scatter of thyme and cracked black pepper on top.
Ingredients
Serves 4- 8pork sausages
- 900 gpotatoes, peeled and cut
- 100 mlmilk, warmed
- 50 gunsalted butter
- 300 mlhot beef stock
- 1 tbspplain flour
- sea salt and black pepper, to taste
- 2large onions, thinly sliced
- 1 tspfresh thyme leaves (optional) (optional)
- 1 tbspolive oil
- 1 tspWorcestershire sauce
Method
- Bring a large pan of salted water to the boil and simmer the potatoes until a knife slips through with no resistance, about 15–18 minutes. Drain well and leave to steam-dry in the colander while you carry on.
- Heat the listed tablespoon of olive oil in a frying pan and cook the sausages for 12–14 minutes, turning, until browned and steaming hot throughout with no pink meat. Keep warm.
- Cook the onions in the remaining sausage fat over medium-low heat for 15–20 minutes until softened and golden. Add a small splash of water if they catch; no extra oil is needed.
- Stir the flour into the onions and cook for 1 minute to take the rawness off, then gradually whisk in the hot beef stock until you have a glossy gravy. Add the Worcestershire sauce and thyme, if using, and simmer for 4–5 minutes until thickened enough to coat the back of a spoon. Season to taste.
- Mash the potatoes with the butter and warmed milk until silky and smooth, beating well so they hold their shape on the spoon. Check the seasoning; mash always wants more salt than you think.
- Spoon a generous mound of mash onto each warmed plate, settle two sausages on top and ladle over plenty of the onion gravy so it pools around the edges.
Per serving
- kcal
- 719
- protein
- 24.2g
- fibre
- 7g
- carbs
- 58.2g
- fat
- 44.9g
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