Sausages with Onion Gravy and Mash
Proper comfort food: sausages with rich onion gravy, creamy mash, crispy onion rings, and fried sage. Simple, hearty, and full of flavour.
Ingredients
- 12 pork sausages
- 25ml lard
Sauce
- 2 onions, peeled and sliced
- 1 tbsp lard
- 25ml madeira
- Salt and pepper
- 200ml veal stock
- 1 tsp marmite
- Knob of butter
Onion rings
- 100g gluten free self-raising flour
- 100ml dry cider
- 1 onion, sliced
To serve
- Mash
- Deep fried sage leaves
Method
1.Pop the onions into a pan with lard and cook until deeply coloured. Add the madeira, stocks, Marmite and Bovril and bring to the boil then simmer for 5 minutes. Season then finish with butter.
2.Pan fry the sausages until deeply coloured. Whisk the flour and cider together, dip the onion rings in and deep fry until golden and crisp. Deep fry the sage leaves.
3.Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly. Serve a big spoonful with the sausages and onions and gra
Ingredients
- 12 pork sausages
- 25ml lard
Sauce
- 2 onions, peeled and sliced
- 1 tbsp lard
- 25ml madeira
- Salt and pepper
- 200ml veal stock
- 1 tsp marmite
- Knob of butter
Onion rings
- 100g gluten free self-raising flour
- 100ml dry cider
- 1 onion, sliced
To serve
- Mash
- Deep fried sage leaves
Method
1.Pop the onions into a pan with lard and cook until deeply coloured. Add the madeira, stocks, Marmite and Bovril and bring to the boil then simmer for 5 minutes. Season then finish with butter.
2.Pan fry the sausages until deeply coloured. Whisk the flour and cider together, dip the onion rings in and deep fry until golden and crisp. Deep fry the sage leaves.
3.Melt the butter in a saucepan for the mash, add the mash and cream and mix thoroughly. Serve a big spoonful with the sausages and onions and gra
