Sausages and Mash with Caramelised Onion Gravy

Name: Sausages and Mash with Caramelised Onion Gravy
Cook time: 10 min
Total time: 10 min
Cuisine: European
Ingredients: 3-4 peeled potatoes; 2 tbsp olive oil, plus extra for frying; 4-6 pork sausages; 2 garlic cloves; 2 sprigs of rosemary; 1 red onion; 2 tbsp butter, plus 3 tsp for the onions; 1 tsp sugar; 2 tbsp balsamic vinegar; 2 tsp Worcestershire sauce; 3-4 tbsp beef, chicken or vegetable stock; Pinch of smoked salt; 1-2 tsp wholegrain mustard (optional); 1 tbsp chopped chives (optional); Sea salt; Chard, sauteed to serve

11 steps

Cook:10min

You really can cook bangers and mash from scratch in ten minutes. If you don't believe me, look at my YouTube video: not only do I pull it off in 10 minutes and 57 seconds (the 57 seconds was for plating), but the result is amazing. I use red onions for the gravy because they are sweet and less acidic than white.

Updated at: Thu, 17 Aug 2023 12:05:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories890.6 kcal (45%)

Total Fat59.1 g (84%)

Carbs64.4 g (25%)

Sugars10.7 g (12%)

Protein27.3 g (55%)

Sodium1606.3 mg (80%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3potatoes

peeled

2 Tbspolive oil

plus extra for frying

2 Tbspbutter

plus 3 tsp for the onions

1 tspsugar

2 Tbspbalsamic vinegar

2 tspworcestershire sauce

3 Tbspbeef stock

or vegetable

smoked salt

1 tspwholegrain mustard

1 Tbspchives

Instructions

Step 1

Preheat the oven to 160°C/140°C fan/Gas 3. Fill the kettle with water and bring to the boil, then use to half-fill a saucepan and return to the boil over a medium-high heat.

OvenPreheat

Step 2

Finely dice the potatoes and add them to the boiling water. The water should just cover them, so tip away any excess. Cover with a lid and cook for 5 minutes, until tender.

Step 3

Place an ovenproof frying pan (skillet) over a medium heat. Drizzle a little olive oil into the pan, add the sausages and increase the heat to medium-high.

Step 4

Peel the garlic, then flatten it with the side of a large knife. Add to the pan with the rosemary sprigs and cook for 2-3 minutes, until the sausages begin to colour.

Step 5

Meanwhile, place a non-stick frying pan over a medium-high heat, then peel and finely slice the onion. Add a drizzle of olive oil to the pan, add the onion and cook for 1-2 minutes, stirring regularly.

Step 6

When the sausages are beginning to colour, add the 2 tablespoons butter. When melted, baste the sausages with the butter and garlic. Place the frying pan in the oven for 6-7 minutes.

Step 7

Sprinkle the sugar over the onions, season with salt and add 2 teaspoons of the butter. When the butter has melted, add the balsamic vinegar and Worcestershire sauce and allow to reduce for 1-2 minutes.

Step 8

Add enough stock to cover the onions, bring to the boil and reduce for 3 minutes.

Step 9

Once the potatoes are cooked, drain and return them to the saucepan. Mash with a potato masher over the heat, then add the olive oil and stir thoroughly. Reduce the heat and mix in the smoked salt, mustard and chives (if using). Set aside.

Step 10

Add the remaining teaspoon of butter to the onions and stir through as it melts.

Step 11

Divide the mashed potatoes between two plates. Place the sausages on top of the mash, then drizzle over the onion gravy before serving.