Sage-roasted pork sausages on mash with the ultimate onion gravy
User Reviews
4.4
10 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 -6
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Course
Main Course
Sage-roasted pork sausages on mash with the ultimate onion gravy
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
for the mash
- 1 kg potato peeled and quartered
- 100 g butter
- 250 ml milk
- nutmeg fresh, grated
- salt to taste
- black pepper to taste
for the onion gravy
- 6 red onions sliced
- 2 tablespoons flour
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 500 ml lamb stock or beef stock
- salt to taste
- black pepper to taste
for the sausages
- 10-12 pork sausage herby
- sage handful fresh leaves
- 2 tablespoons olive oil
Instructions
- To make the gravy, fry the onions in a large frying pan over medium heat until they soften and become sweet and creamy (approximately 20 minutes)
- Add the flour and stir to coat the onion in the flour then add the sugar, Balsamic and stock.
- Allow to simmer gently for 20 minutes then season to taste.
- To make the mash, place the potatoes in a large pot and cover with water.
- Bring up to the boil and allow to cook until soft then drain.
- Heat together the butter, milk and nutmeg then pour into the pot and mash the potatoes.
- Season to taste and set aside.
- To roast the sausages, pre-heat the oven to 200°c.
- Place the sausages on a roasting tray then add the sage and drizzle with the olive oil.
- Place in the oven to roast for 30 minutes until golden brown and cooked through.
- Serve the sausages on the mash and top with a generous spoonful of onion gravy.
Genuine Reviews
User Reviews
Overall Rating
4.4
10 reviews
Good
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