Cumberland Pork Sausages – With Buttery Kumara Mash and Onion Gravy

Nick Buist — Mon, 12 Jun 2023 16:56:10 +0000

Cumberland Pork Sausages - With Buttery Kumara Mash and Onion Gravy

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. Check out METHOD on how to cook, or to buy for the recipie click RELATED PRODUCTS

CourseMain Dish
CuisineKiwi, English
KeywordGravy, Potatoes, Kumara, Sausage

Servings4 people

Prep Time15 minutes

Cook Time20 minutes

Ingredients

2tsp olive oil
8each Peter Timbs Meats Cumberland Pork Sausages
1whole Brown OnionSliced Thin
1tbsp Worcestershier Sauce
1tbsp Wholegrain Mustard
1 & 1/2tbsp plain flour
1/4cup Red Wine(approx 60ml)
1cup beef stock(approx 250ml)
1bunch ChivesThin Sliced
1serving Boiled PeasTo Serve
550grams Agria/Rocket PotatoesPeeled & cut into 4-5cm pieces
250grams Orange Kumara(approx 1 medium size) Peeled and cut into 4-5cm pieces
1cup Milk(approx 250ml)
80grams butter

Instructions

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

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Cumberland Pork Sausages – With Buttery Kumara Mash and Onion Gravy