Ingredients
- 8 good quality pork sausages
- For perfect mash potatoes:
- 500g raw, peeled potatoes gently cooked until soft and mashed with a masher or ricer
- 75g melted unsalted butter
- 150mls approx warm milk
- salt and freshly milled black pepper
- pinch ground nutmeg
- For the posh onion gravy:
- 3 large onions, finely sliced
- 2 tbsp olive oil
- 2 glasses red wine
- 1 tbsp flour
- 1 tsp fresh thyme, chopped
- 2 pints good, strong beef stock
- salt and freshly milled black pepper
- 2 tbsp redcurrant jelly
Method
For the mash potato:
- First make the mashed potatoes
- Place the warm mash into a bowl, add the milk and butter and stir well
- Finally add the salt and pepper and mix well
- You may need to add a little more milk to get a smooth, but not runny mash cover and keep warm.
For the Posh Onion Gravy:
- Heat the oil, then add the onions and cook for 15 minutes to soften
- Add the wine and thyme and cook down until almost evaporated
- Add the flour and mix well
- Add the stock, jelly and cook gently for 20 minutes or until cooked and thickened
- Season well with salt and pepper, serve
For the sausages:
- Pre-heat a grill, oven or frying pan and cook the sausages well.
Phil's Tips
- Salt can be reduced, as the gravy will balance out.
- Adding vinegar to the onions and reducing them gives the sauce a nice sharp edge; this also helps to reduce the amount of salt needed to make a nice sauce.
- All butter can be removed from the mash, as you have plenty of gravy to soften the mash.
- If you do not have granules, add 1 tbsp of flour to the cooked and reduced onions, then add water and a beef stock cube, this will thicken perfectly.
