Nothing beats the classics. Our sausages are given the royal treatment with a delicious onion gravy and kumara mash. This is comfort food at its finest, clean plates every time.
Key Information
|
Serves Cook Time Prep Time Difficulty |
4 People 20 Minutes 15 Minutes Easy |
Ingredients
-
2 tsp of olive oil
- 9 Peter Timbs Meats Cumberland Pork Sausages
- 1 brown onion (sliced thin)
- 1 tbsp of Worcestershire sauce
- 1 tbsp of wholegrain mustard
- 1.5 tbsp of plain flour
- 1/4 cup of red wine
- 1 cup of beef stock
- 1 bunch of chives
- 1 serving of boiled peas
- 550 grams of agria/rocket potatoes (peeled and cut into 4-5 cm pieces)
- 250 grams of orange kumara (cut into 4 pieces)
- 1 cup of milk
- 80 grams of butter
Method
-
COOKING THE SAUSAGES Heat half the oil in a frypan over medium-high heat. Add sausages and cook, turning frequently, for 5–6 minutes or until just cooked through. Set aside on a plate.
-
COOKING THE GRAVY Return the pan to heat with the remaining oil and onion. Add a splash of water, then cover and cook, stirring regularly, for 6 minutes or until softened. Remove lid and add Worcestershire sauce and mustard and cook for a further 2–3 minutes or until beginning to caramelise. Add flour and cook, stirring for 1 minute or until beginning to stick to the bottom of the pan. Add wine and bring to the boil. Add stock and return to the boil. Cook for 3–4 minutes or until thickened. Season to taste. Return sausages to the pan to warm through.
-
COOKING THE MASH Meanwhile, for the mash, place potatoes and kumara in a saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for a further 15 minutes or until potatoes are cooked through and almost falling apart. Strain and return to pan with milk, butter and season with salt and white pepper. Return to the boil and cook for 2 minutes without touching. Remove from heat and mash until smooth.
-
SERVING Divide mash between plates, add sausages, and pour over onion gravy. Scatter with chives and spoon over peas to serve
