- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 8 meaty sausages
- dashes of oil, if frying the sausages
For the mash
- 450 g potatoes
- 25 g butter
- 2 tbsp cream, or milk
- generous pinches freshly grated nutmeg
For the onion gravy
- 3 onions
- 2 tbsp olive oil
- 1 bay leaf
- generous dashes of sherry, or red wine
- 400 ml chicken stock, or beef stock
1. First, prepare the onion gravy; peel the onions and slice them into fine rings.
2. Heat the olive oil in a heavy-based frying pan. Add the bay leaf and the onion rings and fry very gently, stirring often, for 15 minutes until softened.
3. Add the sherry and allow to sizzle for 1-2 minutes, then add the stock. Mix well, bring to the boil, reduce the heat and simmer for 10 minutes.
4. Discard the bay leaf and season to taste with salt and freshly ground pepper.
5. Meanwhile, grill or fry the sausages in a heavy-based frying pan with a dash of oil until cooked through, allowing a good 15-20 minutes depending on how thick they are.
6. To make the mash, peel the potatoes and chop into small, even-sized pieces.
7. Place in a saucepan, with enough boiling water to cover them and add salt to taste.
8. Bring to the boil and cook briskly until tender.
9. Drain thoroughly, return to the pan, add the butter and cream and mash well. Season with freshly ground pepper and freshly grated nutmeg.
10. Serve the sausages and mash with the onion gravy on the side.
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