Sage-roasted pork sausages on mash with the ultimate onion gravy

When you need simple, delicious comfort food, look no further. There are few things as absolutely scrumptious as a plate of creamy, buttery mash topped with herby pork sausages topped with a rich, flavoursome onion gravy.

I used really plump sausages from my butcher and decided to roast them with fresh sage leaves which turned crisp once roasted. I would actually add even more the next time I make this. To make the onion gravy, I fried the onions slowly until they softened and became sweet and almost creamy. Something magical happens to an onion when it’s allowed to cook for a long time. It mellows out completely and becomes absolutely moreish. I like using a rich stock (beef or lamb) to make the gravy to add even more richness. Just the perfect comfort food and perfect for our cold winter nights.

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Sage-roasted pork sausages on mash with the ultimate onion gravy

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Course: Main

Servings: 4 -6

Author: Alida Ryder

Ingredients

for the mash

• 1 kg potatoes peeled and quartered
• 100 g butter
• 250 ml milk
• grated fresh nutmeg
• salt & pepper to taste

for the onion gravy

• 6 red onions sliced
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 2 tablespoons Balsamic vinegar
• 500 ml lamb/beef stock
• salt & pepper to taste

for the sausages

• 10-12 herby pork sausages
• handful fresh sage leaves
• 2 tablespoons olive oil

Instructions

1. To make the gravy, fry the onions in a large frying pan over medium heat until they soften and become sweet and creamy (approximately 20 minutes)
2. Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
3. Allow to simmer gently for 20 minutes then season to taste.
4. To make the mash, place the potatoes in a large pot and cover with water.
5. Bring up to the boil and allow to cook until soft then drain.
6. Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
7. Season to taste and set aside.
8. To roast the sausages, pre-heat the oven to 200°c.
9. Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
10. Place in the oven to roast for 30 minutes until golden brown and cooked through.
11. Serve the sausages on the mash and top with a generous spoonful of onion gravy.