Curly Sausage, Celeriac Mash and Sticky Onion Gravy
with Purple Sprouting Broccoli
Sausage and mash with sticky onion gravy is a classic dish and we've all got our favourite takes on it. Our lovely Victoria & Andre worked on this recipe for you guys, because celeriac is our British veggie of the month and we're celebrating our little knobbly buddy! Not only does celeriac make a mash so flavourful and rich, that you'll want to sing "yodelayheee" from the roof top, it's also packed with fibre, vitamins B, C and K. So, what are you waiting for?
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
2
Red Onion
½
Celeriac
(Contains Celery)
1
Red Potato
3
Thyme
3
Netherend Butter Salted
(Contains Milk)
4
British Cumberland Sausages
(Contains Sulphites)
4
Bamboo Skewers
1
Flour
(Contains Cereals containing gluten)
1
Beef Stock Pot
2
Purple Sprouting Broccoli
1
Milk
(Contains Milk)
¼
Nutmeg
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Bring a large pot of water to the boil on medium heat. Peel and chop the red onions in half through the root, then finely slice into half moons. Peel the celeriac with a sharp knife and roughly chop into 1½ cm chunks. Repeat with the potatoes. Pick the leaves from one thyme sprig and set aside.
Melt half the butter in a large, deep frying pan on low heat. Once hot, add the onions to the pan with a pinch of salt and pepper. Cook for 20 mins until soft and browned off. Once cooked, turn off the heat and set aside.
Whilst the onions are cooking, pop the potatoes and 1/2 tsp of salt into the pot of boiling water and simmer for 5 mins. Then add the celeriac and simmer for a further 20 mins until both are cooked. Tip: The potatoes and celeriac are cooked when you can easily stick a knife through them.
LH: At the same time, coil the sausage and stick a skewer through each sausage curl to keep it together. Brush the sausages with a little oil and pop them in the oven on a greaseproof baking tray for 20 mins, or until browned and cooked through.
While everything else is cooking you can make your gravy! Add the flour to the onion pan (keep the onions in the pan!) over medium-low heat and stir for 1 minute. Gradually add the thyme leaves, then 150ml of water together with the stock pot. Bring to the boil then simmer for 5 mins until smooth. Scrape the bottom of the pan and keep stirring until the gravy reduces a little. If you are feeling decadent, add 1 tsp of butter from your fridge. Tip: If you have any red wine, add 2 tbsp at this point for extra flavour! Once cooked, cover and set aside. You may wish to reheat the gravy just before serving.
Put your purple sprouting broccoli on a baking tray, toss in 2 tbsp of olive oil, 2 tbsp of water, ½ tsp of salt and a good grind of pepper, loosely cover with foil and pop in the oven for 10 mins.
Finally for the mash! Strain the potatoes and celeriac, return to the empty pot and steam dry for 1 minute on medium heat. Tip: This helps to remove any excess moisture. Now add the milk, rest of the butter, nutmeg, 1 tsp of salt and 1/4 tsp of black pepper and mash everything together over low heat. This might take some muscle power!
Serve the sausages on top of your creamy celeriac mash and top with some delicious sticky red onion gravy and roasted broccoli!
