HomeFood & drinkSausage and Mash

Sausage and Mash

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Origin of dish:  UK
Type of cooking:  Oven
Preparation time: 0 minutes
Ingredients (for 4 people) :

    - Olive oil
    - 2 knobs of butter

    - 3 medium onions, halved and finely sliced

    - 2 garlic cloves, whole and unpeeled
Dry Thyme
    - 8 good quality sausages (preferably British)
1kg of floury potatoes, such as King Edward

    - 100ml of milk

    - 50ml of cream

    - 1 teaspoon of grain mustard

    - 1 tablespoon of plain flour
    - Splash of red or white wine (optional)

    - 500ml of chicken or ham stock (good cubes are fine)

    - Sea salt and pepper


Pre-heat the oven to 200°C.

Put a splash of oil and a knob of butter in a saucepan and place it on a medium heat. Squash the garlic cloves, and add them to the pan with the melted butter. Sprinkle in some thyme.

Add all of the onions with a pinch of salt. Stir and then turn the heat down low placing a lid on the pan. Leave for 15 minutes, stirring occasionally, until the onions have cooked down and become soft and buttery.

Take the onions off the heat and put a small roasting tin on the hob. Turn the heat up, add a splash of oil, and quickly brown the sausages on all sides.

Turn off the heat, remove the sausages to a plate, then tip the onions and garlic into the roasting tin. Lay the sausages on top of the onions and put the tin in the preheated oven for 25 - 30 minutes.

For the mustard mash, peel the potatoes and cut them into golf ball sized pieces. Place them in a pan on a high heat with a lid on, bring to the boil, then cook until tender (approx 15 minutes).

Drain the potatoes then put them back in the pan, and mash well with the milk, cream, mustard and a good pinch of salt and pepper. Replace the lid and keep warm.

To make the gravy, pour any excess fat from the roasting tin and discard. Put the tin on the hob on a medium heat, and stir the tablespoon of flour into the onions. Add a splash of wine (or stock) and allow it to bubble briefly while scraping up the sticky bits on the bottom of the tin. Add the stock then stir everything together until a thick gravy forms. Taste for seasoning (it might not need salt), then turn down the heat and leave to simmer.

Remove the sausages from the oven, spoon the mash into the centre of the plates, lay two sausages against the mash, then spoon over the onion gravy and sprinkle with the reserved thyme leaves.

 Serve with greens or other veg.
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