Honey & Mustard Sticky Sausages and Mash with Caramelised Red Onion Gravy

So, it national sausage week; and you cannot go through a national sausage week without a great bid helping of sausage and mash! In the restaurant at work they have been advertising this, and supposedly putting on a special sausage dish a day to make a point of it; however I have not seen a great deal of this. Monday there was a very skinny frankfurter. Tuesday, no sausage. Wednesday, no sausage. There was however a sausage bar on today!! Based on this, I have been feeling a little deprived of sausages, so have taken it upon myself to make the ultimate sausage and mash for dinner and oh my, it was awesome! My main tip with this is, if you are aiming to make the sausage the flavour star then don’t over complicate your mash. Let the sausages do the talking and simply make your mash wonderfully fluffy, creamy and tasting of the great hearty potato!

Serves 2

For the sausages

-          6 good quality pork sausages

-          1 tbsp honey

-          ½ tbsp. wholegrain mustard

-          ½ tbsp. olive oil

-          ½ tbsp. lemon juice

For the Mash Potato

-          400g mashed potato

-          20g butter

-          Salt and pepper

-          Splash of milk

For the gravy

-          1 red onion – finely sliced

-          20g butter

-          ½ tbsp. olive oil

-          2 tsp sugar

-          1 tbsp red wine or balsamic vinegar

-          Juices from the sausages

-          ½ pint made up gravy

Heat the oven to 180’C

Mix the sausages in the marinade and roast in a pre-heated oven for 30-40 minutes (depending on their size) until they are golden

In the meantime, cook the potatoes in boiling salted water for 20-25 minutes until cooked through

Heat the butter and the oil in a separate pan and fry the onion on a gentle heat until soft and then add the sugar and the vinegar and simmer until the liquid has been absorbed and the onions are sticky. Add the gravy and simmer on a low heat until needed.

When the potatoes are cooked, drain and then return to the heat for a few seconds to get rid of any excess liquid. Mash with the butter, milk and seasoning and when smooth and fluffy return to a low heat and beat vigorously with a wooden spoon for 1-2 minutes until really smooth

Remove the sausages and pour the excess juices into the gravy and stir well. Season the gravy to taste, plate all the ingredients and enjoy

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