Sausages, onion gravy, mash and brussels sprout slaw

Name: Sausages, onion gravy, mash and brussels sprout slaw
Yield: 4
Ingredients: 2 tbs olive oil; 10-12 premium pork sausages; 20g butter; 2 red onions, thinly sliced; 2 sprigs thyme; 1 tbs plain flour; 2 tsp brown sugar; 2 tbs balsamic vinegar; 2 cups beef stock; 1kg floury potatoes (preferably sebago), peeled and quartered; ½ cup (125ml) milk; 150g butter; Pinch of freshly grated nutmeg; 300g Brussels sprouts, thinly sliced (we used a mandolin); 1 Granny Smith apple, cut into matchsticks; 1 cup flat-leaf parsley leaves; 2 tbs extra virgin olive oil; Juice of ½ lemon

Rate now

https://healthimprovements.info/recipes/sausages-onion-gravy-mash-brussels-sprout-slaw/41bi8hxe — Sausages, onion gravy, mash and brussels sprout slaw

Jump to recipe

by Hayden Quinn

Apr 01, 2019

“An English pub classic for hearty appetites” - Hayden Quinn.

2 tbs olive oil
10-12 premium pork sausages
20g butter
2 red onions, thinly sliced
2 sprigs thyme
1 tbs plain flour
2 tsp brown sugar
2 tbs balsamic vinegar
2 cups beef stock

Mashed potato

1kg floury potatoes (preferably sebago), peeled and quartered
½ cup (125ml) milk
150g butter
Pinch of freshly grated nutmeg

Brussels sprout slaw

300g Brussels sprouts, thinly sliced (we used a mandolin)
1 Granny Smith apple, cut into matchsticks
1 cup flat-leaf parsley leaves
2 tbs extra virgin olive oil
Juice of ½ lemon

Method

1.

For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.
2.

Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.
3.

For slaw, combine all ingredients in a bowl, season and toss to combine.
4.

Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.