Pub classic: browned sausages, buttery mash, deep onion gravy

$6.59/serving$6.81at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pork sausage450 g
• potato4 ea
• yellow onion2 ea
• butter4 tbsp
• all purpose flour2½ tbsp
• beef stock1⅔ cups
• whole milk½ cup scant
• mustard2 tsp
• snap pea (or frozen peas)2 handfuls

Method

1Sausages, low and slow

• •Heat 1 tbsp oil in a skillet over medium-low heat.
• •Cook the sausages, turning every few minutes, 15 to 18 minutes until deeply browned and 160F inside.
• •Set the sausages aside and keep the pan for the gravy.

2Mash

• •Meanwhile, boil the potatoes in salted water 15 minutes until knife-tender.
• •Drain the potatoes well.
• •Mash with 2 tbsp of the butter and the warm milk.
• •Season generously with salt and pepper.

3Onion gravy

• •Melt the remaining butter in the sausage pan over medium heat.
• •Add the onions and a pinch of salt.
• •Cook, stirring, 12 to 15 minutes until deep golden.
• •Stir in the flour and cook 1 minute.
• •Whisk in the beef stock gradually until smooth.
• •Add the mustard and simmer 3 minutes to a glossy gravy.

4Peas & plate

• •Blanch the peas in boiling water 2 minutes.
• •Spoon the mash onto plates and lean the sausages on it.
• •Pour the gravy over the top and serve the peas alongside.