Sausages with Onion Gravy and Mash

Sausages and Mash with a little extra pizzaz. Yum! Often thought to be an English dish, it actually comes from the Emerald Isle.

Ingredients
4 sebago potatoes, peeled, quartered
1/2 cup milk
40g butter, softened
Salt & freshly ground black pepper
1 tbs olive oil
8 thick beef sausages
1 large red onion, halved, thickly sliced1 tbs plain flour
1/4 cup dry red wine
1 1/3 cups beef stock
1/4 cup loosely packed coarsely chopped fresh continental parsley
Steamed broccolini, to serve
Steamed baby (Dutch) carrots, to serve

Method1. Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer, partially covered, for 15 minutes or until tender. Drain and return to the pan. Place over low heat, gently shaking the pan, for 2 minutes or until potato is dry. Remove from heat. Use a potato masher or fork to mash until smooth.

2. Heat milk in a saucepan over medium heat until it just comes to a simmer. Gradually add the milk and butter to the potato and mash until smooth. Taste and season with salt and pepper.

3. Meanwhile, heat half the oil in a large heavy-based frying pan over medium-high heat. Add the sausages and reduce heat to medium. Cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

4. Heat the remaining oil in the same pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until combined. Remove from heat and gradually stir in the combined wine and stock. Return to heat and cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Add the parsley and stir to combine. Add the sausages and turn to coat in the gravy.

5. Spoon potato among serving plates. Top with sausages and gravy, and serve with broccolini and carrots, if desired.

Enjoy!