1kgfloury potatoes(1lb (2oz), peeled and cut into chunks
50gbutter(2oz)
100mlmilk((3½floz)
salt and freshly ground black pepper.
Instructions
Dry fry 8 sausages in a frying pan for 15 – 20 minutes turning frequently. Add a little oil if they stick to begin with but you should not need more than a little drizzle.
When the sausages are cooked transfer to a warm oven 150℃ (130℃ fan)/300°F/gas mark 2 to keep warm.
Add 2 large sliced onions to the pan in which the sausages were cooked. The sausages should have produced enough fat to cook the onions but if not add a little oil. Fry the onions over a low heat for 10 minutes until very soft and beginning to colour.
Stir in ½ teaspoon dark brown sugar and 2 tablespoons of flour. Gradually add 100ml (3½floz) wine and cook for a minute or two, then stir in 300m (½pt) stock. Cook stirring until the gravy thickens.
Meanwhile, cut 1lk (2lb 2oz) potatoes into even sized chunks. Place in a saucepan with just enough water to cover. Add a pinch of salt and bring to the boil. Reduce the heat, cover and cook for 10–15 minutes or until just tender.
Drain well and mash. Heat 50g (2oz) butter and 100ml (3½floz) milk together in a separate pan until the butter has melted, add to the potatoes, and mash again to mix well.
Serve the sausages and mash with the onion gravy spooned over.
Notes
Cook's Tips
Floury textured potatoes like Maris Piper and King Edwards make the best mash.
Red wine really helps notch up the flavour of the gravy.
Go one step further and added a little port or Maderia. If you omit the red wine replace with extra stock. Perk up the flavour with a splash or two of worcestershire sauce, mushroom ketchup or tabasco.
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)