- Serves: 2
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 2-3 large potatoes, peeled and cut into chunks
- 1 Cumberland sausages, ring
- 1 small white onions, very thinly sliced
- 100 ml milk
- 50 g butter
- pinches grated nutmeg
- 1 tbsp English mustard, powder mixed with 1 tbsp milk, to serve
1. Boil the potatoes in a pan of salted water for about 15 minutes, or until soft and tender.
2. While the potatoes are cooking, heat a heavy-based frying pan over a low-medium heat and fry the sausage for 2 minutes then scatter the onions around the edge of the sausage.
3. Fry gently for about 10 minutes then turn the sausage and fry for a further 5-10 minutes or until the sausage is golden-brown and cooked through and the onions are softened and caramelised.
4. When the potatoes are tender, drain in a colander and set aside to dry for 2 minutes.
5. Pour the milk into the pan used to cook the potatoes and add half the butter and the nutmeg. Place over a low heat to warm through and melt the butter then tip the potatoes into the pan.
6. Gently mash together with the milk and butter until smooth then season, to taste, with salt and pepper.
7. Add the remaining butter and whisk with a balloon whisk until smooth and fluffy.
8. Serve the sausage on top of the mash and spoon the onions on top of the sausage. Serve the mustard on the side.
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