Channelling a traditional English pub meal, this sausages and mash with a twist is sure to go down a treat.
The perfect combination of texture and flavour, this is likely to become a weekly winter staple. With plenty of meat, vegetables, and energy-refuelling carbohydrates, this recipe is a full meal. Serves 4.
INGREDIENTS
1kg floury potatoes, peeled and sliced
¼ cup milk
50g butter
4 spring onions, chopped finely
¼ cup chives, chopped finely
½ tbsp olive oil
8 pork sausages
2 onions, peeled and sliced
1 tbsp redcurrant jelly
½ cup red wine
1 tbsp balsamic vinegar
1 ½ cups chicken stock
2 ½ tsp cornflour, dissolved in 1 tbsp cold water
6 sprigs of thyme
1 cup frozen peas
Method
1. Heat oven to 180°C. Boil or steam the potatoes until soft. Drain if required and mash with the butter and milk then stir through the spring onions and chives.\
2. Fry the sausages for 3 to 4 minutes until brown then chop into pieces and spread across the bottom of an ovenproof dish.
3. Fry the onion for 6-8 minutes then add the redcurrant jelly, red wine, and balsamic vinegar. Mix well and bring to the boil.
4. Add the chicken stock and simmer for 3 minutes. Add the cornflour and thyme leaves, continually stirring. Tip: Add more cornflour for a thicker gravy.
5. Pour the gravy over the sausages. Sprinkle the peas on top and cover with the mash. Bake for 30 minutes until the potato is golden.
An improvement on the usual sausages and mash, this tasty dish is the epitome of comfort food. For mini sausage and mash bakes, assemble the layers in separate oven dishes. This is ideal for easy-heat dishes in the future.
Photo by Syd Wachs on Unsplash
