← Nouns Cooking · British & Irish

Ingredients

• 8 good pork sausages
• 1 tbsp Vegetable oil
• 3 Onion, thinly sliced
• 25 g Butter
• 1 tsp Sugar
• 1 sprig Thyme
• 1 bay leaf
• 1 tbsp Plain (all-purpose) flour
• 1 tbsp red wine vinegar
• 450 ml Beef stock
• 1 tsp soy sauce or gravy browning
• 1 kg floury potatoes, peeled and cut into chunks
• 100 ml Milk
• 50 g Butter, diced
• 1 pinch Nutmeg (optional)
• Salt
• Black pepper

Method

1. Melt the 25 g butter in a wide pan over medium-low heat. Add the onions, sugar, thyme and bay leaf and cook gently for 20–25 min, stirring now and then, until soft, sticky and golden brown.
2. Stir in the flour and cook for 1 minute, then add the vinegar and gradually stir in the stock and soy sauce. Simmer for 10 min until glossy and thick enough to coat a spoon. Season and remove the herbs.
3. Meanwhile, heat the oil in a frying pan over medium-low heat and cook the sausages for 15–20 min, turning often, until browned all over and cooked through with no pink inside, 71°C (160°F).
4. While everything cooks, boil the potatoes in salted water for 15–20 min until they break apart when pierced. Drain and let them steam dry in the pan for 2 min.
5. Warm the milk, then mash the potatoes with the diced butter and milk until smooth. Season with salt, pepper and a grating of nutmeg.
6. Pile the mash onto warm plates, top with two sausages each and pour over plenty of onion gravy. Serve with peas or greens.

Tips

• Cook the sausages slowly: high heat splits the skins before the middle is done.
• Check the sausages and stock if you need gluten-free; many contain wheat.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats BBC Food