Sausages With Mashed Potatoes, Beer and Onion Gravy and Mustard

Recipe by English_Rose
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the beer and onion gravy, heat the oil and the butter in a large, heavy based saucepan.
  • Add the onions and sugar and cook over a low heat for 45 minutes, stirring now and then, until soft and richly caramelised.
  • Stir in the flour and cook for 1 minute.
  • Stir in the beer, beef broth, star anise, cloves and bay leaves and boil vigorously until reduced to a rich, glossy sauce - about 20 minutes in a large sauté pan.
  • Remove the star anise, bayleaves and cloves (if you can find them) from the gravy and season to taste with some salt and pepper.
  • For the sausages and mashed potato, cook the potatoes in boiling salted water for 20 minutes until soft.
  • Then after about 10 minutes, heat the oil for the sausages in a large frying pan.
  • Add the sausages and fry them over a medium heat for 8-10 minutes, turning now and then, until nicely browned and cooked through.
  • Drain the potatoes and mash until smooth - a potato ricer does this really well.
  • Beat in the butter with some seasoning and enough milk to make a smooth, creamy mash.
  • Spoon the mashed potatoes onto warmed plates and rest the sausages alongside.
  • Pour over some of the gravy and serve with a good spoonful of English mustard.
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