Sausages & Mash

Enjoy a winter classic tonight with oven-baked sausages, mash and gravy! A complete meal in under 30 minutes.

Ingredients

• British Sausage Co. Angus Beef and Caramelised Onion Sausages or British Sausage Co. Cumberland Sausages
• Vegetable oil
• 2 large brown onions, thinly sliced
• 1 tablespoon thyme leaves, chopped
• 2 bay leaves
• 1 ½ tablespoons plain flour
• 150ml red wine
• 250ml (1 cup) beef stock
• 1 ½ teaspoons Dijon mustard
• 1 tablespoon sugar
• Splash of red wine vinegar (optional)

Mash

• 1kg red or blue potatoes, peeled and chopped
• 40g butter, melted
• 1/2 cup milk, warmed
• Extra melted butter, to serve

Method

1. Preheat oven to 140°C.
2. Pan fry or oven bake the sausages as per our suggested cooking tips on the back of pack.
3. Place onions in the pan and cook over medium-low heat, stirring occasionally, for 10 minutes or until very soft and golden brown.
4. 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.
5. 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.
6. 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.
7. Divide potato between plates, add sausages and serve with onion gravy.