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Sage-roasted pork sausages on mash with the ultimate onion gravy
Course
Main
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
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
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)
Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
Allow to simmer gently for 20 minutes then season to taste.
To make the mash, place the potatoes in a large pot and cover with water.
Bring up to the boil and allow to cook until soft then drain.
Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
Season to taste and set aside.
To roast the sausages, pre-heat the oven to 200°c.
Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
Place in the oven to roast for 30 minutes until golden brown and cooked through.
Serve the sausages on the mash and top with a generous spoonful of onion gravy.