About this recipe:Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy. Serve with seasonal green vegetables. Delicious!
1 tbsp olive oil
1 red onion, thinly sliced
2 tsp soft brown sugar
900g floury potatoes, peeled and cut into small chunks
8 good-quality sausages
1 tbsp plain flour
300ml hot beef stock, made with a stock cube
100ml red wine
1 tbsp Worcestershire sauce
100ml milk, warmed
2-3 tsp wholegrain mustard
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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 in lightly salted water for 15 minutes or until tender, and grill the sausages, turning regularly, for about 15 minutes or until evenly browned.
Make the gravy: Sprinkle the flour over the caramelised onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently.
Mash the potatoes: Drain the potatoes and return to the pan. Mash with the warm milk, butter and mustard 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.
I made this exactly as the ingredients stated and have to say that it was really rather delicious.
Our son, (who can sometimes be a fussy eater) loved it and thought the potato and gravy were very tasty indeed. I personally feel that the tablespoon of worcestershire sauce gave it that extra 'kick'.
Thank you. - 04 Mar 2010
Used different ingredients.
FAB recipe! Dinner party for 6 and this was the main however, as some of my guests don't eat pork, I made my own recipe of large home made meat balls from minced beef, so it looked a 'little' more sophisticated than sausages. Mustard mash went down an absolute treat, red onion gravy was delish zooped up with some extra splashes of red wine and worcestershire sauce. Wonderful recipe.... would definitely recommend. Season as you feel fit with ingredients and can be totally tamed down also to provide a delicious family meal with that extra bit of cha-ching! Thank you!
PS.... careful with the flower though.. use a strainer as you don't want the gravy to go lumpy! XX - 03 Jan 2009
. Delicious gravy, and the mash was lovely with the wholegrain mustard. Have used Dijon in mash before but this gave a nice edge. I may make more quantity of gravy next time though, probably double, as it was so tasty and I may have reduced it down for a little too long. - 24 Feb 2011