Sausage & Mash with Onion Gravy

• 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

1. 1Bring 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.
2. 2Heat 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.
3. 3Cook 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.
4. 4Stir 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.
5. 5Mash 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.
6. 6Spoon 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