900g floury potatoes, peeled and cut into small pieces
8 good-quality sausages
100ml dry cider
1 tbsp Worcestershire sauce
150ml chicken stock, made with a stock cube
1 (410g) tin green lentils, drained
2 tbsp wholegrain mustard
100ml milk, warmed
2 tbsp chopped fresh parsley
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Caramelise the onion: Heat the oil in a large frying pan. Add the onion and sprinkle with the sugar, then cook gently, stirring from time to time, for 12-15 minutes or until the onion is lightly caramelised. Preheat the grill.
Cook the potatoes and sausages: While the onion is cooking, boil the potatoes for 15 minutes or until tender. Grill the sausages, turning regularly, for about 15 minutes or until evenly browned.
Stir the cider and Worcestershire sauce into the pan with the onions. Bring to the boil, then reduce the heat and leave to simmer to reduce by about half.
Add the chicken stock, lentils and mustard to the cider mixture. Heat until boiling.
Mash the potatoes: Drain the potatoes and return to the pan. Mash with the warm milk, butter and parsley. Season with salt and pepper to taste.
Serve: Spoon a mound of mashed potato on to each plate, lay a couple of sausages on top and spoon over the gravy.