Enjoy a winter classic tonight with oven-baked sausages, mash and gravy! A complete meal in under 30 minutes.
6 British Sausage Co. Angus Beef
and Caramelised Onion Sausages
2 large brown onions, thinly
1 tablespoon thyme leaves,
2 bay leaves
1 ½ tablespoons plain flour
150ml red wine
250ml (1 cup) beef stock
1 ½ tablespoons Dijon mustard
1 tablespoon sugar
Splash of red wine vinegar
1kg red or blue potatoes, peeled
40g butter, melted
1/2 cup milk, warmed
Extra melted butter, to serve
Preheat oven to 140°C.
Pan fry or oven bake the sausages as per our suggested cooking
tips on the back of pack.
Place onions in the pan and cook over medium-low heat, stirring
occasionally, for 10 minutes or until very soft and golden brown.
Meanwhile, start mash. Place potatoes in a large saucepan. Cover
with cold water. Bring to the boil over high heat. Boil for 15 minutes or until
potato is soft. Drain.
To make the gravy, add
herbs and flour to onion and cook until flour starts to turn light golden. Add
wine and simmer for a few minutes, then add stock, mustard, sugar and vinegar.
Cook for 1-2 minutes. Return sausages to pan, increase heat to medium and cook
in gravy for 5 minutes.
To finish the mash, add
butter and milk to potatoes and mash with a potato masher until fluffy. Season
to taste with salt and pepper.
Divide potato between
plates, add sausages and serve with onion gravy.