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.
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COOKING THE SAUSAGES
Heat half the oil in a frypan over mediumhigh 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 pan to heat with 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 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 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
Difficulty
