Sausage and Mash with Beer & Caramelised Onion Gravy
Comfort food at its best - sausage & mash with a beer and caramelised onion gravy.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 70 mins
Ingredients
  • 12 good quality pork sausages
    • For the gravy
  • 700 g onion (peeled & thinly sliced)
  • 1 tbsp soft light brown sugar
  • 2 tbsp vegetable oil
  • 25 g butter
  • 1 tsp plain flour
  • 600 ml beer of your choice
  • 600 ml good quality beef stock
  • drizzle of balsamic vinegar
    • For the mashed potatoes
  • 900 g floury potatoes (peeled and cut into chunks)
  • 60 g butter
  • 3 tbsp milk
  • salt and freshly ground black pepper
Instructions
  1. To make the gravy, heat the oil and the butter in a large pan. Add the onions and sugar and cook over a low heat for 30-45 minutes, stirring now and then, until soft and richly caramelised.
  2. Stir in the flour and cook for 1 minute. Then stir in the beer and beef stock until the gravy reduces to a rich, glossy sauce - about 20 minutes.
  3. Add a drizzle of Balsamic vinegar and season to taste with some salt and pepper.
  4. For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
  5. Then after about 10 minutes, heat the oil for the sausages in a large frying pan. Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned.
  6. Drain the potatoes and mash until smooth - a potato ricer does this really well. Mix in the butter with some seasoning and enough milk to make a smooth, creamy mash.
  7. To serve spoon the mashed potatoes onto 4 plates and rest the sausages alongside. Pour over some of the gravy and serve with seasonal vegetables and a good spoonful of English mustard.