Let this simmer until you have a nice gravy consistency. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. A little kiss of oil and give it a little rub up around the sides. Season well to taste, then put the lid on the pan and keep warm at the back of the stove. Fry the onions – really slowly in a little oil, covered, for about 15 minutes until soft. Sausage and mash pie, what a dish! Use of these names, logos, and brands does not imply endorsement unless specified. (This will give the sausages a terrific flavour.) If you're using normal sausages, untwist the links and squeeze the meat through, rolling them into a tight circle and pushing in the garlic and sage as you go. Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. All rights reserved. Click here for instructions on how to enable JavaScript in your browser. Cook in the preheated oven for 20 minutes, or until crisp and golden. - domain.com.au. Watch the brand new season of Condor now on Stan. Making the onion gravy is simple. Keep Cooking Family Favourites originally aired on Channel 4. Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well. If you're using the traditional round Cumberland sausage, tuck the garlic and most of the sage leaves between the layers of sausage. Mash until smooth, adding the milk, 70g of the butter and the horseradish (use more if needed). Drain well, using a colander, then return them to the pan. Turn down the heat, add the rest of the butter, crumble in your stock cubes and 2¼ cups (560ml) water and stir well. To serve, dollop some oozy potatoes on the plate, chop up the sausages (discarding the skewers), put them alongside the mash and spoon over the onion gravy. Remove the lid, turn up the heat and, as soon as the onions become golden brown, pour in the vinegar and boil until it almost disappears. If you're using normal sausages, untwist the links and squeeze the meat through, rolling them into a tight circle and pushing in the garlic and sage as you go. While the sausages are cooking, chop your potatoes into rough chunks and boil them in salted water until cooked. Copyright © 2020 by Yummy On A Budget. The best sausage and super mash with onion gravy - 9Kitchen Currently you have JavaScript disabled. Scatter with the crispy sage leaves. https://amzn.to/2VJVABM, For more nutrition info, click here: http://jamieol.com/Nutrition, Your email address will not be published. Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the tray to the oven. 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If you like sausage and mash then this may well be your new family favourite! Click here for instructions on how to enable JavaScript in your browser. The leaves will go lovely and crispy. Season well to taste, then put the lid on the pan and keep warm at the back of the stove. All articles, images, product names, logos, and brands are property of their respective owners. (This will give the sausages a terrific flavour.) Your email address will not be published. Scatter with the crispy sage leaves. Place them on an oiled baking tray, drizzle them with olive oil and sprinkle them with rosemary leaves. This bit I will put over here with my sausage, and then this two thirds here I'll put in that tray. If you’re UK based stream Jamie programmes on All 4 www.channel4.com Drain well, using a colander, then return them to the pan. : https://www.youtube.com/user/jamieoliver?sub_confirmation=1, Sesame Roast Chicken | Keep Cooking Family Favourites | Jamie Oliver, Mushroom Cannelloni | Keep Cooking Family Favourites | Jamie Oliver, For more information on any Jamie Oliver products featured on the channel click here: All company, product and service names used in this website are for identification purposes only. Five minutes before the sausages are ready, remove the baking tray from the oven, place the rest of the sage leaves next to the sausages, drizzle with olive oil, and return the tray to the oven. The leaves will go lovely and crispy. Fry the onions – really slowly in a little oil, covered, for about 15 minutes until soft. Let this simmer until you have a nice gravy consistency. 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