Recipe: Sausages and Herby Mash with a Caramelised Red Onion Gravy

Food, Glorious food, Hot Sausage and Mustard

There were two considerations when choosing our recipe today. Firstly, it is British Sausage Week (hurrah!) and we love sausages. Secondly, on Friday it will be Guy Fawkes or Bonfire Night and we thought, what is easier than sausages, mash and gravy if you intend to have a soiree with fireworks. Sausage and mash is a perfect winter warmer. This meal is also easy to prepare in bulk and even on a barbecue if your guests are braving the outdoors.  Bear in mind that the gravy compliments roast beef or pork chops.  It can even be used as a base for a casserole.  Just add your meat of choice and chopped root vegetable.

Onion Gravy Ingredients

• 1 large red onion, sliced thinly
• 1 tbsp olive oil
• 2 tsp soft brown sugar
• 1 beef stock cube dissolved in 275ml water
• 2 tsp Worcestershire sauce
• 1 tsp corn flour
• ¾ tsp ground cinnamon
• 1 clove 

Mash Ingredients

• 350g Maris Piper potatoes, peeled and chopped into 2cm cubes
• 2 tbsp crème fraiche
• 150ml milk
• 40g olive spread or unsalted butter
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh parsley
• Rock salt

For the Onion Gravy

1. Heat the olive oil in a large saucepan and add the chopped onions.
2. Add the brown sugar and ensure the onions are coated evenly.
3. Cook for 12 to 15 minutes on a low heat to allow the onions to caramelise.
4. Sprinkle the corn flour over the onions and pour in the beef stock and the Worcestershire sauce. Mix well.
5. Stir in the clove and cinnamon.
6. Leave to simmer on a low heat until the gravy starts to thicken

For the mash

1. Steam or boil the potato for 12 to 15 minutes or until soft.
2. Use a potato masher and mash to an even consistency
3. Stir in chopped herbs, milk, crème fraiche. Add more milk to make it creamier if desired.
4. Add a good grind of salt to taste.

Serve with good quality grilled sausages and wholegrain mustard.  We bought Free Range Gloucestershire Old Spot Breed Pork and Sage sausages, available from the butcher’s counter at Waitrose.

Ooo go on, fork one more sausage. Now didn't your bangers go off with a bang or was that just a firework?