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Sausage and Mash with Onion Gravy

Pork sausages, buttery mash, peas and a rich onion gravy.

Ingredients

• 8 pork sausages
• 900 g potatoes
• 40 g butter
• 100 ml milk
• 3 onions
• 1 tbsp olive oil
• 1 tbsp plain flour
• 400 ml beef stock
• 200 g frozen peas

Method

1. Heat the oven to 200C (180C fan). Put the sausages on a baking tray and roast for 25 to 30 minutes, turning once, until golden and cooked through.
2. Meanwhile, peel the potatoes, cut them into chunks and boil for 15 to 20 minutes until soft.
3. For the gravy, thinly slice the onions. Heat the oil in a pan over a low heat and cook the onions for 20 minutes, stirring now and then, until soft and golden.
4. Stir in the flour and cook for 1 minute.
5. Gradually stir in the stock and simmer for 8 minutes until thickened. Season with salt and pepper.
6. Drain the potatoes and mash with the butter, milk, salt and pepper until smooth.
7. Cook the peas in boiling water for 3 minutes and drain.
8. Serve the sausages on the mash with the peas and plenty of onion gravy.