Sausage and Mustard Mash with Red Onion Gravy
By Morrisons
Published on 23 June 2021
Give this dish a try for a tasty mid-week meal. Red wine in the red onion gravy makes it rich and flavoursome and the mustard in the mash gives it an extra kick.Time and servings
50 minsTotal time
4Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 2 sprigs of thyme
- 8 whole of sausages
- 500 ml of beef stock
- 2 tbsp of wholegrain mustard
- 1 kg of white potatoes, peeled
- 25 g of butter
- 2 tbsp of crème fraiche
- 2 whole of red onions. sliced
- 1 tbsp of plain flour
- 150 ml of red wine
Method
Step 1
To cook the sausages preheat the oven to 180C fan/200C/gas 6.Step 2
Place the sausages onto a baking tray and cook for 15 minutes until golden brown and piping hot.Step 3
Meanwhile, to make the mash, place the peeled potatoes into a large saucepan with water, and bring to the boil.Step 4
Boil for 15 minutes or until the potatoes are tender and starting to fall apart.Step 5
Drain, return to the pan and mash. Set to one side.Step 6
To make the red onion gravy melt the butter in a large frying pan, adding the sliced red onions and thyme. Sauté over a gentle heat for 10 minutes, stirring occasionally.Step 7
Add the red wine, bring to the boil and reduce until the sauce has thickened.Step 8
Sprinkle over the flour, stir well to combine and cook for 1 minute.Step 9
Add the beef stock and simmer for 10 minutes.Step 10
Remove the sprigs of thyme and season to taste. Set to one side.Step 11
Add the wholegrain mustard and crème fraiche to the mash and mix well. Season to taste. Spoon a dollop of mustard mash into a serving bowl, top with two sausages and spoon over the red onion gravy.