This was the first dish my 9 year-old ever made without my help.
It is genuinely delicious and now a family favourite.
Preparation Time: 35 mins
Cooking Time: 1 hour
Serves 4
Ingredients
800g sebago potatoes, peeled, cut into 5cm pieces
1/3 cup milk
1/3 cup thickened cream
80g butter, softened
1/4 tsp ground nutmeg
Salt & pepper
2 tbsp olive oil
8 thick sausages, best quality
2 brown onions, cut into thin wedges
1 tbsp plain flour
3/4 cup ale or stout beer (we use Young Henry's Ale)
3/4 cup beef stock
Method
Put
potatoes in a large saucepan and cover with cold water. Bring to the
boil over
a high heat. Simmer for 20 minutes or until potatoes are
soft. Drain, then return to pan. Add milk, cream, 40g of the butter and
nutmeg. Mash until smooth. Season with salt and pepper, then set aside.
Heat
oil in a large deep frying pan over a medium-low heat. Add sausages and
cook for 12 minutes, turning occasionally, or until browned and cooked
through. Transfer to a plate. Cover with foil to keep warm. Drain pan
juices from pan and discard, then return to heat.
Add
remaining butter to pan and cook for 1 minute or until melted. Add
onion and cook, stirring occasionally, for 15-20 minutes or until a
golden caramel colour and tender. Sprinkle over flour. Stir until well
combined. Cook for 1 minute. Slowly add ale and beef stock, stirring
constantly, until well combined and mixture comes
to the boil. Reduce
heat and simmer for 2 minutes or until slightly thickened and smooth.
Season with salt and pepper.
Spoon mash onto serving plates. Top with sausages. Spoon over gravy and serve.
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