sausages with mash and red onion gravy

Sausages, Mash and Red Onion Gravy

Category

It's a classic British dish that we really love plus it's easy to prepare. What not to like it about it? It requires onion marmalade for a better taste. I used cumberland sausages but any other kind that you like will be just fine.

 

Yields2 Servings
 2 carrots
 4 cumberland sausages
 300 g potatoes
 2 pinches salt
 1 pinch pepper
 1 splash of olive oil
 1 pat of butter
 1 splash of milk
Onion sauce
 ½ beef stock cube
 1 red onion, sliced
 1 tsp red wine vinegar
 1 tsp flour
Greens
 150 g spring greens or lettuce
 1 tbsp balsamic vinegar
 1 pinch salt
 1 tbsp olive oil
1

Preheat the oven to 200C.
Top, tail and slice the carrots at the angle.
Add the carrots to one side of a baking tray, drizzle them with olive oil and season with a pinch of salt and pepper.

2

Next add sausages to the other side of the tray.
Put the tray in the oven and cook for about 25 minutes or until golden and cooked through
Start Timer: 25 Minutes

3

In a meantime boil a kettle.
Peel and finely slice the red onion.
Heat large, wide-based pan with a know of butter over a very low heat
Once hot, add the sliced red onion with a pinch of salt and cook for 10 minutes or until softened and caramelized.
Start Timer: 10 Minutes

4

Cut potatoes into rough bite-sized pieces.
Add them to a pot of boiling water with a pinch of salt and cook for about 10-15 minutes or until fork-tender
Once cooked, drain, add a splash of milk and a knob of butter and mash until smooth.

5

Dissolve 1/2 beef stock cube in 300ml boiled water, add the onion marmalade and red wine vinegar and mix until fully combined.

6

Once onion is caramelized, add 1 tsp of flour and cook for 1 min, stirring until the onions are evenly coated in the flour.
Add the onion gravy stock prepared earlier, increase heat to medium and cook for 10-15 min or until thickened to a gravy-like-consistency
Start Timer: 10 Minutes

7

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips.
Pour boiled water over spring greens until bright green and wilted.
Note: If you use lettuce - just cut it into bite size pieces.
In a bowl add a pinch of salt, pepper, 1 tsp of olive oil and balsamic vinegar and mix it all well with your spring greens (lettuce).

8

Serve the sausages over the mash potatoes with spring greens(lettuce) and roasted carrots to the side.
Pour over the red onion gravy.

 

Ingredients

 2 carrots
 4 cumberland sausages
 300 g potatoes
 2 pinches salt
 1 pinch pepper
 1 splash of olive oil
 1 pat of butter
 1 splash of milk
Onion sauce
 ½ beef stock cube
 1 red onion, sliced
 1 tsp red wine vinegar
 1 tsp flour
Greens
 150 g spring greens or lettuce
 1 tbsp balsamic vinegar
 1 pinch salt
 1 tbsp olive oil

Directions

1

Preheat the oven to 200C.
Top, tail and slice the carrots at the angle.
Add the carrots to one side of a baking tray, drizzle them with olive oil and season with a pinch of salt and pepper.

2

Next add sausages to the other side of the tray.
Put the tray in the oven and cook for about 25 minutes or until golden and cooked through
Start Timer: 25 Minutes

3

In a meantime boil a kettle.
Peel and finely slice the red onion.
Heat large, wide-based pan with a know of butter over a very low heat
Once hot, add the sliced red onion with a pinch of salt and cook for 10 minutes or until softened and caramelized.
Start Timer: 10 Minutes

4

Cut potatoes into rough bite-sized pieces.
Add them to a pot of boiling water with a pinch of salt and cook for about 10-15 minutes or until fork-tender
Once cooked, drain, add a splash of milk and a knob of butter and mash until smooth.

5

Dissolve 1/2 beef stock cube in 300ml boiled water, add the onion marmalade and red wine vinegar and mix until fully combined.

6

Once onion is caramelized, add 1 tsp of flour and cook for 1 min, stirring until the onions are evenly coated in the flour.
Add the onion gravy stock prepared earlier, increase heat to medium and cook for 10-15 min or until thickened to a gravy-like-consistency
Start Timer: 10 Minutes

7

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips.
Pour boiled water over spring greens until bright green and wilted.
Note: If you use lettuce - just cut it into bite size pieces.
In a bowl add a pinch of salt, pepper, 1 tsp of olive oil and balsamic vinegar and mix it all well with your spring greens (lettuce).

8

Serve the sausages over the mash potatoes with spring greens(lettuce) and roasted carrots to the side.
Pour over the red onion gravy.

Sausages, Mash and Red Onion Gravy
0 0 votes
Recipe Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
%d bloggers like this: