Artisan Sausages with Roasted Garlic Mash
and Red Onion Gravy
So, you might call us crazy, but trust us - what Patrick is about to say will revolutionise your mashed potato experience. Here goes: “Roast your garlic until it’s nice and soft and then mash it into your potatoes” says Patrick. For a mash you can be proud of ...Get cooking!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Potato
½
Red Onion
1
Baby Gem Lettuce
2
British Cumberland Sausages
(Contains Sulphites)
2
Garlic Clove
1
Rosemary
½
Cornflour
½
Chicken Stock Pot
2
Milk
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 180 degrees and boil a pot of water. Peel the potatoes and chop them into chunks slightly smaller than a golf ball. Peel and slice the red onion in half through the root, then slice into thin half moons. Slice the baby gem lettuce in half lengthways.
Cook the sausages on the top shelf of your oven for 25 mins (turning occasionally). Boil the potatoes until you can easily slip a knife through them. Wrap the garlic in a little parcel of tin foil ready to roast later. Tip: If you don’t have tin foil don’t worry, you can roast them just in their skins.
Cook the onions in a non-stick frying pan on medium-low heat with 2 tsp of olive oil, a knob of butter(if you have some), a pinch of sugar(if you have some), salt, pepper and the rosemary. Cook them gently for 20 mins so that they become soft and sweet - don’t burn them!
Mix the cornflour with 2 tbsp of water to make a nice smooth paste and keep this to the side - we’ll add it to the gravy later to thicken it up.
About 10 mins after the sausages went into your oven put the little garlic parcel in too. This will slow roast the garlic, making it soft and delicious. Tip: If you don’t have tin foil just coat the garlic cloves in a bit of olive oil.
Place another frying pan on medium-high heat with 4 tsp of olive oil. Once hot, place the baby gem lettuce in the pan, sliced-side down. Fry it for 3-4 mins or until lightly browned.
Once the onions are soft and sweet turn the heat up to medium. Add in 200ml of water and the chicken stock pot, then bring to a simmer. Stir in the cornflour mixture and gently simmer until it thickens up, before turning off the heat.
Once cooked, drain your potatoes and put them back in the pot with the milk, 4 tsp of butter (if you have some) and 1/2 tsp of salt. Squeeze the garlic out of its skin and put this in the pot too. Put the pot on medium heat for a minute to dry the potatoes. Mash everything until you have nice lump-free mash.
Serve your mash into bowls, top with your sausages and gravy. Serve your baby gem lettuce on the side. Perfection needn’t be complicated.
