Sausage and mash with smoky onion gravy
A comforting, creamy mashed potato recipe with herby glazed sausages and a savoury onion gravy (with a good glug of Halen Môn Smoked Water for incredibly satisfying depth).
Some tips from chef Sam Lomas ‘Onions are one of my all-time favourite things to cook. As a general rule the longer you cook them the better they become, melting down into a soft tangle of deliciousness. Layer those flavours up with chicken stock, soy sauce and smoked water and you’re definitely on to a winner.
My other tip here is to begin cooking the sausages in a cold pan, this reduces the risk of them splitting and helps keep them juicy and caramelised.’
INGREDIENTS
Serves 2 – 3
- 400g peeled potatoes, cut into chunks
- 50g salted butter, diced
- 100ml milk
- 4 small onions, peeled and sliced
- 1 tsp soy sauce
- 1 tbsp Oak Smoked Water
- 350ml chicken stock
- 1tsp cornflour
- 6 large herby pork sausages
- 1 tbsp redcurrant jelly
- 1 tbsp Smoked Dijon Mustard
- 1 tsp picked thyme leaves
- Halen Môn Pure Sea Salt
- Freshly ground black pepper
METHOD
- Put the potatoes in a large saucepan, cover with salted water and bring to a boil. Simmer the potatoes until they’re tender and then drain. Leave the potatoes to steam in a colander for a few minutes to dry.
- In a small saucepan, heat the milk until boiling. Place the potatoes back in the large saucepan and pour over the warm milk. Mash the potatoes together with the milk until smooth, then stir in the butter in small chunks. Cover the surface of the mashed potato with a layer of baking parchment to prevent skin from forming.
- Cook the sliced onions in a large saucepan with a good drizzle of extra virgin olive oil and a generous pinch of sea salt. Alternate the heat of the stove between hot and cold, this allows the onions to take on some colour from the surface of the pan before turning down the heat which helps steam the caramelised layer off the bottom of the pan. Cook the onions like this for 15 minutes until they are softened and dark.
- Add the chicken stock and soy sauce and then simmer for a further 10 minutes. Mix the smoked water with the cornflour in a small bowl, add to the onions gravy and simmer the mixture to thicken. Taste the onion gravy and season to taste with more sea salt and freshly ground black pepper.
- Place the sausages in a cold frying pan with a drizzle of olive oil and place on a medium heat. Slowly cook the sausages getting a little colour on each side.
- Make a simple glaze by adding the redcurrant jelly, smoked Dijon mustard and thyme to the frying pan and stir around the sausages until they’re sticky and golden.
- Warm the mash through and serve with the sausages and onion gravy. Delicious with a sharply dressed green salad and a generous dollop of smoked Dijon mustard.
RECIPE + IMAGERY: From chef Sam Lomas.
