Sticky sausage and mash with onion gravy

A simple comfort tea with really good gravy.

From ‘Student Cookbook’ by Sam Stern

6 best quality pork or pork & apple sausages

Onion gravy:
Knob of butter
1 large onion, thinly sliced
Pinch salt
Pinch sugar
1 clove garlic, crushed
½ tbsp plain flour
½ pint chicken/veg stock
Good shake Worcestershire sauce
Splash balsamic vinegar
Fresh sage chopped
Salt & black pepper

1lb old potatoes
50-75ml milk, warmed
Bit of mustard
Knob of butter
Salt & pepper

1. Gravy: Melt butter in pan. Add onions, salt, sugar, garlic. Cook very gently without colouring for 10 mins.
2. Add flour. Stir for 2 mins (removes floury taste).
Gradually add stock, stirring. Add sauce, balsamic vinegar, herbs. Season.
(Can substitute bit of stock for Guinness and ketchup for fuller flavour)
3. Simmer on very low heat for 15 mins. Taste. Adjust seasoning.
4. Mash: Boil potatoes til tender. Drain. Dry over heat for 1 min. Mash with hot milk, mustard, butter. Season well.
5. Sausages: Grill, fry or bake the sausages slowly. Eat with brown rice, apple chutney, red cabbage.

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