Sage-roasted pork sausages on mash with the ultimate onion gravy
Servings 4 -6
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.
