SK: Sausages in Onion Gravy with mashed potatoes

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My husband occasionally requests this as a special treat. I love to make it for him, the smell is incredible. It’s the only dish where I fry sausages instead of using my Foreman Grill but it is so totally worth it.

TOTAL TIME FROM CHOP TO CHOMP: About an hour

Serves: 2 People

You will need:

A frying pan
A big saucepan
A potato masher (or a fork and lots of patience)
A wooden spoon
A steamer (optional, for veg)
A tablespoon
A colander
A jug (optional, for serving gravy)

Ingredients

Red Wine (about a glass full)
Chicken Stock Cube
Gravy Granules
Small amount of vegetable oil
Small amount of butter and milk
Six sausages (buy GOOD sausages, I use cumberland ones for this)
One white onion
Potatoes

Vegetables of choice (whichever you like – carrots works well with this, as do peas, broccoli or green beans. Mix and match – go nuts!)

1) Fill and boil your kettle. Peel your potatoes and cut into halves or quarters, then place in the saucepan. Add the water from the kettle and set to boil.

2) Dice your onion into fine pieces. Place your veg in the steamer as required. 

3) Heat the oil in your frying pan. Prick the skin of your sausages a few times and add to the pan carefully. After turning them once, reduce the heat slightly and add the onions. Stir the onions as you fry the sausages to make sure they don’t burn or completely crisp up. 

4) Once your sausages are cooked on all sides, add a glass of red wine to the pan (this might spit a bit, so don’t lean over it!) and then crumble in a chicken stock cube to the mix. You can add herbs (sage works well in this) and/or garlic granules here if you wish. Start cooking your vegetables in the steamer at this point. 

5) Reduce the heat and allow the mixture to simmer until your potatoes are ready.  Be a good host and keep up with the clear up! Once the potatoes are ready, you should be able to stab them through easily with a sharp knife. Once they are ready, drain them using the colander and return them to the pan. 

6) Add a small amount (a teaspoon) of butter to the potatoes and mash with the potato masher. A note to Americans – I know you like your potatoes whisked and creamed, but trust me – give this a go instead! If the mixture is dry or flaky, add a small splash of milk, or another teaspoon of butter, and continue mashing. 

7) Dishing Up Time! Serve your sausages first, then add a sprinkle of gravy granules to the frying pan mixture, raise the heat a little then stir with the wooden spoon to thicken. Once it does thicken, reduce the heat to minimum. Serve your mashed potatoes and vegetables, then carefully pour the onion gravy over the food (or place it in a jug and allow your guest to help themselves) 

Serve with: Red Wine

Want to show off?

* Add very finely chopped mushrooms to your frying pan a few minutes after you add the onions and stir them into sauce.
* Spice up your mash! Add a dash of dijon mustard, or a twist of black pepper, or even some mixed herbs. Sage mash is delicious. 

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