Sausages with Mustard Mash and Red Wine & Onion Gravy
From Ainsley’s Food We Love, ITV
A classic dish of sausage and mash with a red wine and onion gravy – simple to make and a real winner! This gravy takes a bit of time but it’s really worth it to get a nice rich flavour from the onions.
First make the gravy. Melt the butter in a large frying pan over a medium heat. Add the onions and sugar and cook for 15-18 minutes, stirring occasionally until nicely caramelised and soft. Add the red wine, increase the heat a little and simmer rapidly until the wine has almost disappeared. Stir in the flour and cook for a few seconds, then add the stock, rosemary and season with salt and pepper. Simmer gently for 15-20 minutes.
Meanwhile, put the potatoes into a pan of cold salted water and bring to the boil. Simmer for 20 minutes until tender. After 10 minutes, heat a little oil in a frying pan and add the sausages and cook over a medium-high heat for 10 minutes, turning now and then until brown and cooked through.
Drain the potatoes well and then pass through a ricer or mash thoroughly until smooth. Stir or beat through the butter, mustard, seasoning and enough milk to make a smooth mash. Stir through the parsley.
Spoon the mash onto plates and rest the sausages on top. Spoon over some gravy and serve.
- 450g good quality pork or veggie sausages
- a little oil for cooking
- For the Gravy
- 40g butter
- 450g red onions, halved and thinly sliced
- ½ tsp soft brown sugar
- 300ml full-bodied red wine
- 1 tbsp flour
- 600ml beef stock or veggie stock
- 1 tsp fresh rosemary leaves
- salt & white pepper
- For the Mustard Mash
- 900g floury potatoes (such as Maris Piper), peeled and cut into chunks
- 40g butter, melted
- 1-2 tsp grain or English mustard
- splash of milk
- 1 tbsp chopped fresh leaf parsley