Sausage And Mash
Makes / serves: 4 portions
Draft recipe
Method
- Roast sausages at 190°C fan for 25–35 minutes until browned and cooked through, turning once.
- Prepare mash and gravy while they cook.
- Boil peas briefly, drain, and serve with sausages over mash and generous gravy.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Buttery Mashed Potatoes
4–6 portions. Use the amount specified in the main recipe.
- 1kg floury potatoes.
- 75g butter.
- 120–180ml whole milk.
- salt and pepper.
- Peel, chop and simmer potatoes in salted water 15–20 minutes until tender.
- Drain and steam-dry.
- Mash or rice, fold in butter, then warm milk gradually to desired consistency.
- Season; do not use a food processor.
Onion Gravy
4 portions. Use the amount specified in the main recipe.
- 2 large onions.
- 30g butter.
- 1 tbsp oil.
- 1 tbsp flour.
- 500ml beef or vegetable stock.
- 1 tsp Worcestershire sauce.
- 1 tsp Dijon mustard.
- pepper.
- Slowly cook sliced onions in butter and oil for 25–35 minutes until deeply golden.
- Add flour for 2 minutes.
- Gradually stir in stock, Worcestershire and mustard; simmer 15 minutes until glossy.
- Taste for seasoning.