Sausages, Mashed Potato & Onion Gravy

Ingredients

• 1kg floury potatoes e.g. Maris Piper, peeled and cut into even sized chunks
• 25g butter
• 1 bunch spring onions, chopped
• 75ml hot milk
• Pinch nutmeg
• Salt and pepper
• 8 herby sausages

For the gravy

• 1 tbsp oil
• 1 onion, sliced
• 6 heaped tsp beef gravy granules
• 450ml boiling water
• 1 tbsp tomato purée
• 1 tsp English mustard
• 1 tsp sweet chilli sauce

Method

1. Place the potatoes in a pan, cover with boiling water, add a little salt, cover and simmer for 15-20 minutes. Drain and return to the pan then melt the butter in a small pan and fry the spring onions for 2-3 minutes. Mash the potatoes with the hot milk, nutmeg and seasoning and stir in the spring onions.
2. Meanwhile cook the sausages under a preheated grill for 10 -15 minutes, turning occasionally until cooked throughout.
3. To make the gravy, heat the oil in a frying pan and fry the onions for 3-4 minutes until browned. Mix the gravy granules with the boiling water, tomato purée, mustard and chilli sauce. Pour over the onions and stir well.  
4. Serve the sausages with the mash and the gravy.

TIP:

If really short of time, use ready prepared mash potato.

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