The Ultimate Sausage & Mash with Onion Gravy- 97% Sausage  

 

Prep time: 10 minutes  

Cook time: 50 minutes 

Servings: 2 – 3  

 

Ingredients: 

  • 400g The Harrogate original 97% pork sausages  

  • 50g butter 

  • 2 medium white onions, thinly sliced 

  • 1 tbsp light brown sugar 

  • ½ tsp black treacle  

  • 100ml red wine 

  • Sprigs of fresh herb (sage, bay leaves or thyme, all work in this recipe) 

  • 400ml of beef or veg stock 

  • 1 tbsp Worcestershire sauce 

  • 1/2 tsp english mustard 

  • 1 tbsp balsamic vinegar 

  • 1 tbsp cornstarch  

  • Salt and pepper to season  

  • 3 large potatoes  

  • 50g of butter for the mash 

  • 200ml milk 

 

Instructions: 

  • Melt the butter in a saucepan, add the sliced onions, sugar and black treacle, cook until onion caramelised. Add the red wine ( you can also cook without the wine, the gravy will still be delicious) and bring to a boil. Then add the stock, herbs, mustard, salt, pepper, Worcestershire sauce and balsamic vinegar, bring to a boil, reduce the heat to a low simmer for 15 minutes. Remove sprigs of herbs, dissolve the corn starch in a table spoon of water, whisk in the starch water until gravy thickened.  

  • For the mash: boil the potatoes until tender, drain the water, add butter and salt, gradually add milk while mashing. Once at the desired consistency, cover and set it aside.  

  • Cook the peas in boiling water for 2 minutes, drain and set aside. 

  • To Prepare the Sausages: fry the sausages about 12 - 15 minutes, turn regularly, until they cooked through and have a good color outside. 

To serve: Serve the sausages, mash and peas with the onion gravy poured on top.