Sausage and mash
Serving suggestions: For a gourmet touch add a splash of red wine to your gravy
Best served with an ice-cold Coca-Cola Zero Sugar!
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Prep: Cook: |
20 minutes 25 minutes |
|
| Serves: | 2 portions |
| Ingredients |
|---|
| 500g potatoes peeled and chopped |
| 4 large sausages |
| 3 medium onions peeled and sliced |
| 1 beef stock cube, dissolved in 500ml water |
| 50g butter |
| oil |
| 4 tsps gravy granules |
| dash of Worcester Sauce |
| salt and pepper |
directions
- Place the chopped potatoes in a pot of boiling water and cook until soft. Strain the potatoes and place back in the pot. Add the butter, a pinch of salt and pepper, and mash until smooth. Set to one side.
- Heat the oil in a saucepan. Add the onions and cook for 10 minutes until the onions are soft and slightly brown.
- Add the beef stock and Worcestershire Sauce. Bring to the boil and add the gravy granules and cook for a further 5 minutes. (For thicker gravy, add more granules.)
- Fry the sausages until golden brown and cooked through.
- Plate the mash potato and sausages, and pour over the onion gravy.
