Sausage and mash

Method

1. To make the gravy sauce; warm the butter and the oil in a pan over a medium heat and add the onions and garlic. Cook for 4 minutes stirring occasionally.

2. Add the sugar and cook for 2 minutes.

3. Add the thyme and red wine and cook gently until reduced by two-thirds.

4. Add the beef stock and reduce further by four-fifths.

5. To make the mashed potato; cook the potatoes for 20 minutes in a pan of boiling water.

6. When cooked, season with salt and pepper and add the butter, milk and double cream.

7. Mash together until smooth.

8. To cook the sausages; fry the sausages in a little oil in a frying pan for about 8-10 minutes until cooked.

9. To serve; place the sausages on warm serving plates with the mashed potatoes and serve with the gravy sauce.

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Ingredients

12 sausages

For the gravy sauce

55g unsalted Butter
1 tsp Olive oil
4 Onions, sliced
2 garlic cloves, chopped
1 tsp Sugar
1 tsp fresh thyme
200ml Red wine
600ml beef stock

For the mash

1kg Maris Piper potatoes, peeled and cut into chunks
100ml double cream
100ml Milk
25g Butter

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