Sausages with Mash and Onion Gravy
8 large, good quality sausage
2tbsp olive oil
30g (1oz) butter
2 onions, peeled and sliced
1tsp soft, brown sugar
1tbsp plain flour
350ml (11fl oz) beef stock
Mashed potato to serve
Heat the oven at 200°C (gas mark 6). Place the sausages in a large roasting tin and drizzle with a little olive oil. Roast for about 35 minutes, turning once half-way through, or until nicely cooked.
While the sausages are cooking, heat the remaining oil and butter in a large saucepan over a moderate heat, and add the onions.
Cook, stirring occasionally for about 5 minutes, then stir in the sugar. Cover the pan and then cook over a low heat, stirring regularly for about 15 minutes or until the onions have softened and are beginning to color a little.
Remove the lid, sprinkle on the flour and cook for 1 minute, then add the stock. Bring to the boil and simmer until thickened. Add a dash of Worcestershire sauce and season to taste.
Serve with another splash of Worcestershire sauce and the mashed potatoes.
1 Replace some of the stock in the gravy with a glass of red wine, ale or Guinness. Or add herbs such as thyme. A tablespoon of redcurrant jelly is also a nice addition. 2 The mash can be made richer by adding a little crème fraiche, or the flavour varied by adding a teaspoon of horseradish sauce. 3 You can replace some potato with celeriac pieces. Parmesan and chives or sliced spring onions are also a great addition to mash.