Sausages with Onion Gravy, Mash, Peas & Carrots

Ingredients

For 4 portions

• 🌭 600g pork sausage
• 🏺 1 Tbsp sunflower oil
• 🧅 2 medium onions
• 🧈 45g butter
• 🍚 1 Tsp sugar
• 🌾 1 Tbsp flour
• 🥩 1 cube beef stock cube
• 🥤 400ml tap water
• 🥔 800g potato
• 🥛 60ml milk, whole
• 🥕 3 medium carrots
• 🪴 250g frozen peas
• 🧂 1 Tsp salt
• 🌿 0.5 Tsp black pepper

Method

1. Mash: peel the potatoes, cut into even chunks and put in a pan of cold salted water. Bring to the boil and simmer for 15–20 minutes until a knife slides in easily.
2. Sausages: heat the oil in a large frying pan over medium heat. Cook the sausages for 15–18 minutes, turning every few minutes, until deep golden all over and cooked through (no pink in the middle; 72 °C inside). Lift out and keep warm.
3. Onion gravy: thinly slice the onions. In the same pan, melt 15 g of the butter, add the onions and sugar and cook over medium-low heat for 12–15 minutes, stirring, until soft and deep golden brown.
4. Stir in the flour for 1 minute, then gradually pour in the water mixed with the crumbled stock cube, stirring constantly. Simmer for 5 minutes until thick and glossy. Season with pepper and return the sausages to the gravy to warm through.
5. Vegetables: peel the carrots and cut into thick rounds. Boil for 6–8 minutes, adding the peas for the last 3 minutes. Drain.
6. Drain the potatoes, let them steam dry for a minute, then mash with the remaining 30 g butter, the warm milk and the salt until smooth.
7. Serve the mash with the sausages and plenty of onion gravy on top, and the peas and carrots on the side.