sausage gravy recipe

Sausage and mash is the familiar term for Sausage and Mash, a favorite British and Irish dish. It is believed that the names of sausage come from the habit of sausage, which explodes in the pan with a crack if it is cooked too quickly.

Sausage and mash are quick and easy to make, and also makes a very cheap but great meal. A big favorite with kids.

When it was only possible to buy beef or pork sausage, there are now many different flavors available, from spice to fruity.

What will you need

• 2 tablespoons vegetable oil
• 8 thick sausages (beef, pork, or flavored)
• to mash:
• 2 lbs (900 g) potatoes, peeled and diced
• 6 tablespoons of milk
• 1 stick butter (110 g), cubed
• Salt and ground black pepper
• For the onion sauce:
• 2 medium onions, peeled and cut into thin slices
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 1 ¼ pint (700 ml) beef
• 4 tsp cornstarch/cornmeal
• 4 teaspoons cold water
• Salt and ground black pepper

Read also: roti bread

how to make it

Start by making onion gravy

1. Melt the oil and butter in a large saucepan over a low heat. Add onions and cover with a lid. Cook slowly for 10 minutes or until onions are soft.
2. Add sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue cooking for an additional 5 minutes.
3. Add the skillet and boil gently for 5 minutes.
4. In a heatproof bowl or bowl, mix cornstarch/flour with cold water to a thin paste. Pour a little of the hot broth into the starch mixture and mix well. Pour the starch mixture back into the broth, raise the heat to high and boil for 10 minutes or until the broth becomes slightly thickened. Keep warm until ready to serve

Potato cooking

1. Meanwhile, start the mashed potatoes by boiling the potatoes in lightly salted water until soft. Drain, and heat until ready to mash.
2. While the potatoes are cooking, cook the sausage.

sausage cooking

1. Heat the oil in a large skillet, turn the heat to medium and add the sausage. Fry until the sausages are brown and golden, turning them occasionally – about 20 minutes. Once cooked, place in an ovenproof dish and keep warm until mash and broth are ready.
2. Finish the mash by putting the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter melts.
3. Add the potatoes and mash with either a potato masher or a fork or a pound of potatoes. Lightly whip mashed potatoes with a wooden spoon. Season with salt and pepper.

Enjoy!

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