It is relatively inexpensive and really easy to make, good for lunches or for dinner and is a favourite from children to grown-adult.
Ingredients:
1 x Red Onion
8 x Pork & herb Sausage
For the Mash Potato
2lb/900gm Medium Potatos - peeled/quartered
1Tbspn Olive oil
6Tspn Milk
90g Butter - cubed
Salt & Pepper
For the Onion Gravy
2 Onions, peeled and thinly sliced
2 Tbsp Vegetable oil
2 tbsp Butter
1 tsp sugar
1 tsp balsamic vinegar
1 ¼ pint/700ml Veg stock
4 tsp corn starch/corn flour
4 tsp cold water
Salt and black pepper
Method:
1) Heat the oil in a large frying pan, turn the heat to medium and add the sausages. Fry until the sausages are golden brown and firm, turning them from time to time - about 20 minutes. Throw in pre-chopped onion in until brown. Once cooked place in an ovenproof dish and keep warm until the mash and gravy are ready.
2)Meanwhile start the mashed potato by boiling the potatoes in lightly salted water until soft. Drain off the water.
3)Put it in a bowl and mash with a masher or fork, adding the butter, olive oil, milk, salt & pepper. Once done keep warm until serving,
4)While the potatoes are cooking make the gravy - melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent.
5) Add the sugar and balsamic vinegar to the onions and stir well. C ver with the lid and continue to cook for a further 5 minutes.
6) Add the stock and boil gently uncovered for 5 minutes.
7) In a heatproof jug or bowl mix the corn starch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.
8) Once all is done, carefully serve the mash potato, sausage and drain it with the yummy gravy.
Hope you have a good tasty meal!
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