Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF. Add the red onion slices to the same frying pan and fry for two minutes with the sausages. Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy.
Venison sausages with red onion marmalade. Taste the potato and add more mustard if liked. Finally, add the parsley and a dash of olive oil and stir.
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Add the red onion slices to the same frying pan and fry for two minutes with the sausages. Buy any good-quality or speciality sausages for this quick and easy, gastro-pub favourite. Wholegrain mustard gives piquancy to the creamy mash, and red wine makes a robust onion gravy.
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Ingredients requirements Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF:
- Prepare 1 of good splash of olive oil.
- Provide 1 knob – dairy-free spread / butter.
- You need 3 – unpeeled garlic cloves.
- Prepare 1 tbsp for picked thyme leaves.
- Prepare 3 – onions, finely sliced.
- Provide to taste for salt & pepper.
- Need 1 kg of / 2 lbs starchy potatoes, peeled and halved.
- Require 8 of good quality gluten-free pork sausages.
- Give 1 tbsp – gluten-free / plain flour.
- Prepare 500 ml – ham stock (Knorr brand is free-from).
- Provide 100 ml – light coconut milk or alternative.
- You need 50 ml of coconut cream or alternative.
- Provide 1 tsp of wholegrain mustard or to taste.
Serve the mash and sausages together with the griddled onion wedges. Serve the sausages on a bed of mashed potatoes and ladle the gravy over the top. Sticky Sausages with mustard mash & onion gravy. Serve the glazed sausages and mustard mash with the hot gravy spooned over the top.
Vickys Sausages with Mustard Mash & Onion Gravy, GF DF EF SF NF making process:
- Preheat oven to gas 6 / 200C / 400°F.
- Put a good splash of oil and a knob of butter into a saucepan and heat on medium. Squash the garlic and when the butter melts add it to the pan with the thyme leaves.
- When the pan starts to sizzle add all of the onions with a pinch of salt and stir around to coat in the flavoured oil.
- Turn heat to low and put a lid on the pan. Leave them to cook for 15 minutes, stir occasionally.
- Meanwhile, put the potatoes in a large pan of salted cold water and let come to the boil, then turn down to a gentle simmer.
- Also put a small roasting tin on the stove top..
- Add a splash of oil then put the sausages in. Brown them on all sides.
- Remove the sausages and put the onions in an even layer on the bottom of the tin, then put the sausages back on top.
- Put in the oven for 25 minutes and when your potatoes are done, start the mash.
- Drain the potatoes and add into the pan the other knob of butter, milk, cream, mustard and season to taste. You may like more mustard. I make this quite mild so the kids won't say it's yucky lol.
- When the sausages and onions are done remove the sausages from the roasting tin but keep them warm in a low oven while you make the gravy.
- Put the roasting tin with the onions in back on the stove top. Pour off any excess fat. Add the flour to the onions and stir in.
- Add the stock then over a high heat let the gravy thicken. Scrape the good sticky bits from the bottom of the tin in, these hold all the flavour. Reduce down until you have a nice thick gravy.
- Serve with the sausages on top of a layer of mash with the gravy poured over and seasonal veg.
This main course dish combines healthier chicken sausage with cabbage and fluffy mashed potatoes that get a flavor boost from whole grain mustard. All Reviews for Cabbage, Sausage and Mustard Mashed. Before you get cooking, I'd say that you can make the mustard mash here to serve with sausages as strong or as light as you want, and instead of potato, you could serve it with roasted celeriac, or even make a carrot puree. The ultimate sausage and mash recipe! Onion gravy doesn't have to take forever.
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