Sticky Pan Sausage and Mash with Sweet Onion Gravy

Homemade sausage and mash. Lovely. 

Sticky Pan Sausage and Mash with Sweet Onion Gravy

Feeds 2

Ingredients

• 4-6 best pork or pork and apple sausages

• Onion Gravy
• Knob of butter
• 1 large onion, very thinly sliced
• Pinch salt
• Pinch sugar
• 1 clove garlic, crushed
• ½ tbsp plain flour
• 300ml chicken/veg stock/marigold stock/knorr stock cube in water
• Good shake Worcestershire sauce
• Splash balsamic vinegar
• Fresh sage, chopped
• Salt and black pepper

• Mash
• 450g old potatoes (e.g. Maris Piper/King Edward) peeled, quartered
• 50-75ml skimmed milk, warmed
• Bit of mustard
• Dollop of butter
• Salt and pepper

Recipe

• Gravy: Melt butter in pan. Add onions, salt, sugar, garlic. Cook very gently without colouring for 10 minutes.
• Add flour. Stir for 2 minutes (removes floury taste). Gradually add stock, stirring. Add sauce balsamic vinegar, herbs. Season.
• Simmer on very low heat for 15 minutes. Taste. Adjust seasoning.
• Mash: boil potatoes till tender. Drain. Dry over heat for 1 minute. Mash with hot milk, mustard, butter. Season well
• Sausages: grill, fry or bake the sausages slowly. Grill on low setting, turning regularly. Or bake at 200⁰C for 20 minutes. Or fry in little oil over very, very low heat for about 20 minutes for the stickiest sausage. Eat with brown sauce, apple chutney and red cabbage

Taken from – Sam Stern’s Student Cookbook - http://www.amazon.co.uk/Sam-Sterns-Student-Cookbook-Survive/dp/1406308188/ref=sr_1_1?ie=UTF8&qid=1323618933&sr=8-1

Review

Good old sausage and mash, a firm favourite. Now if you’re like me and not that great at cooking you may have taken a look at this recipe and thought ‘No way’.

However once you get down to it it’s not too hard really, the only complicated bit is getting it all to come together at the same time. But with a little preparation that part becomes pretty easy.

It tastes great, both my flat mate and I agreed. So it proves that even a cooking idiot can cook this dish well, I would definitely recommend you make this one.

Of course a big part of this dish probably comes from the quality of the ingredients you buy, there are a lot there and this isn’t exactly a cheap dish to make so it might have to be a rare one.

But if you are going to make it I’d say wait until you got the money to get the good stuff. If not you’ll probably end up being disappointed with the end result.

By Matthew Hancocks