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Sausage and Mash with onion gravy

Serves 4

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  • 8 of your favourite sausages
  • 1kg mashing potatoes, such as Maris Piper
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 2 large knobs of butter
  • 4 tbsp red wine
  • ½ pint / 280ml chicken stock
  • 3 tsp plain flour
  • 2 tsp whole grain mustard
  • 2 tbsp cream, creme fresh or sour cream is fine
  • salt and pepper

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Start your sausages cooking. I like to grill mine as I think it’s healthier, but it’s up to you!

Peel and chop your potatoes and pop them in a large pan of boiling, slightly salted water. Boil for 20 minutes.

Meanwhile, add a little olive oil to a frying pan on a medium heat and add the onions and garlic. Once they start to brown a little on the edges add a knob of butter and once it’s melted add the wine. Add the stock and turn up the heat to a simmer. Mix the plain flour with a little cold water and pour it into the gravy, a little amount at a time. Stir the gravy until it’s the desired thickness. Add the mustard and a little last and pepper.

When the potatoes are cooked drain them well and return to the pan on a low heat. Add a knob of butter, cream and a little salt and pepper to taste. Mash with the pan over the heat until nice and smooth.

Remove your sausages from the grill and serve with mash and gravy, and maybe some peas or carrots. Yum!

5 CommentsLeave a Comment


  • Reply

    Not Delia

    8 months ago

    I love bangers and mash, but I like to make my own sausages (I haven’t posted a recipe yet). A mistake I used to make in the early days was to make them too meaty. Good sausages need a bit of fat and cereal. I use a plastic sausage “gun” thing, but I’ve seen mincing machines which have a sausage making attachment. Maybe I’ll get one sometime. Hey! A gadget in the known universe which I don’t already have.

    • Reply

      Matt

      8 months ago

      Oh, please don’t tempt me with more kitchen gadgets. I’d love to make my own sausages!

      Please let us/me know when you post a recipe, as I think that’d be really interesting to see (and photograph!)

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