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Sausage and Mash Bake

Name: Sausage and Mash Bake
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: 1kg floury potatoes, peeled and cut into chunks; small bunch chives, finely chopped; small bunch spring onions, sliced; 8 traditional, herby pork sausages; 2 white onions, peeled and sliced; 6 sprigs thyme, leaves; 50g butter; 50ml whole milk; ½ tbsp olive oil; 1tbsp balsamic vinegar; 1tbsp redcurrent jelly; 100ml Red wine; 400ml chicken stock; 2 ½ tsp cornflour dissolved in 1tbsp cold water; 150g frozen peas

Over a year ago 2,147 views

Cook: 45 mins

Serves: 4

Main Course

Ingredients

1kg floury potatoes, peeled and cut into chunks
small bunch chives, finely chopped
small bunch spring onions, sliced
8 traditional, herby pork sausages
2 white onions, peeled and sliced
6 sprigs thyme, leaves
50g butter
50ml whole milk
½ tbsp olive oil
1tbsp balsamic vinegar
1tbsp redcurrent jelly
100ml Red wine
400ml chicken stock
2 ½ tsp cornflour dissolved in 1tbsp cold water
150g frozen peas

Accompaniment

Method

1
1. boil the potatoes and mash with the butter and milk. stir through the chives and spring onions.
2. heat the oven to Mark 4/180c. heat the oil in a pan and fry the sausages for 3-4mins until brown. cut into chunks and put in a 1.5 litre ovenproof dish.
3. for the gravy, fry the onion for 6-8mins, add vinegar, redcurrent jelly and wine, and bring to the boil. add the stock and simmer for 2-3mins. stir in the cornflour and sprinkle with 1/2 the thyme leaves.
4. pour the gravy over the sausages. scatter over the peas and top with the mash. scatter with the remaining thyme.