This meal has made a comeback in recent years.
With new and exciting sausage flavours being produced
it raises the quality from a staple, to a beautiful dish.
More and more restaurants have added it to their menu,
and it seems most are using a caramelised onion gravy to finish off the dish
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 20 minutes
600ml beef stock
1 tbsp plain flour
1 tbsp cooking oil
1 medium onion, thinly sliced
6 large potatoes (about 3lb)
8 large sausages (any type you prefer)
Peel the potatoes and chop into medium sized chunks. Place in a pan and cover with cold water, add salt to taste. Bring to the boil and simmer for 20 minutes.
Once they are boiling, start the gravy –
Heat a medium saucepan and add half a tablespoon of the cooking oil. Add the sliced onions and sauté until they are soft and browned. Next, add in the plain flour and stir to coat the onions. Don’t worry about the flour browning off because this will give you a nicer colour on the sauce later on. The darker the better, for my liking. Gradually pour in the stock and allow it to come to the boil. Cover and simmer gently for 5-10 minutes.
Meanwhile, either heat a large frying pan, add the remaining oil and fry the sausages, or pop them under the grill until browned all over. (TIP: grilling them will allow more fat to drip off, making them a little healthier)
Once the potatoes have boiled for 20 minutes, drain them, add the butter and a little salt and pepper. Mash until a creamy consistency.
Serve on a warmed plate and cover with the onion gravy.