Great Sausage Gravy With Mashed Potatoes Food

ULTIMATE BANGERS AND MASH

Steps:

• Preheat the oven to 400 degrees F.
• Make the onion gravy in advance. See our recipe for the BEST onion gravy.
• To Make the Mash: Place the potatoes in a pot of water and add the salt. Bring to a boil, lower the heat to a steady simmer and cook for about 15-20 minutes or until they potatoes are just tender when pierced with a knife. Be careful not to over-boil them. Thoroughly drain the potatoes and place them back in the empty pot set over very low heat just to maintain warmth. If using a ricer or food mill (this creates the most optimal texture), run the potatoes through it now while they're hot. If using a hand masher mash the potatoes while they're hot. (Avoid using an electric mixer or food processor. See blog post for explanation.) Mash the potatoes until fluffy and you've reached the desired degree of smoothness. Be careful not to over-mash or the potatoes will become gluey. Use a spoon to stir in the butter. Once melted stir in the hot milk gradually, allowing time for the potatoes to absorb the liquid after each addition. Add more hot milk as needed to achieve desired consistency. Season with salt and pepper to taste.
• To Prepare the Sausages: While the potatoes are boiling place the sausages in a baking dish with a little oil and roast the sausages for about 10 minutes on each side or until nicely browned. (Alternatively you can fry the sausages but baking them creates an especially nice crispy outer shell with a juicy interior.) For sausage-making enthusiasts we highly recommend our Homemade British Bangers.
• To serve, place a mound of mashed potatoes on each plate, lay the sausages on the mashed potatoes and top with onion gravy. Peas are a traditional side.

SAUSAGE AND MASHED POTATO BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 9-inch square baking dish.
• In a skillet, cook the sausage until no longer pink; drain fat, can cut in large pieces or leave whole.
• Place in the bottom of the prepared baking dish.
• Top/spread evenly with the 3 cups of mashed potatoes.
• In the same skillet, saute the onion, garlic and green pepper in oil for 5 minutes, or until the veggies are crisp-tender.
• Stir in mushrooms, tomatoes, olives, basil, salt and pepper; mix to combine (do not cook).
• Spoon over potatoes to within 1-inch of edge.
• Sprinkle with Parmesan cheese and the chopped parsley on top.
• Bake, uncovered for 30-35 minutes, or until the top is lightly browned.

SAUSAGES WITH MASHED POTATOES, BEER AND ONION GRAVY AND MUSTARD

Steps:

• 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.