Well. School is over. Exams are done. And today I sat in the house with a headache. Rubbish! Hopefully recipes will be somewhat more frequently forthcoming now that I’m home all day with nothing better to do.
Today’s dinner was an old favourite, made with loving care. It’s not much to look at, but it’s great comfort food when it’s raining outside. You can, of course, use ordinary potatoes – change it up by adding cheese or garlic to your mash. Yummy!
I currently have 3 chicken carcasses stocking in the slow cooker, so it made perfect sense for to use the fresh stock in the gravy, but any will do. The green peppers provide the perfect antidote to the sweet onions and mash, and add a bit of crunch in what can otherwise be a bit of a soggy meal.
Sausage and Mash with Onion Gravy
Good quality sausages (I used Spoilt Pig herby outdoor bred sausages)
Sweet potatoes, peeled and chopped
Butter and olive oil
3 onions, thinly sliced (I used 2 white and 1 red)
2 green peppers, roughly chopped
Fresh sage leaves, torn into pieces
2 tsp sugar
- Heat a dry frying pan on a medium hob and dry-fry the sausages to brown the outsides. Remove from the pan and set aside.
- Put the potato in a pan to boil. Melt the butter with some olive oil in the sausage pan and add the onion, pepper and sage. Turn down to a fairly low heat and stir occasionally until the onions are softened.
- Stir the sugar through the onions, and add enough flour to soak up all the liquid. Slowly add a glass or two of red wine, stirring all the time, followed by enough stock to make a thick gravy. Taste the gravy and season well.
- Add the sausages to the gravy. You can leave them whole, or slice them into chunky pieces like I did if you prefer. Cook for at least 10 minutes, or until the sausages are cooked through (it depends on how big they are and how well done they were after browning!)
- Drain and mash the potato (Mine was drained straight into the stock pot). Serve with the sausages, veg and lots of gravy. Sprinkle with plenty of black pepper.