Sausages, fried potatoes and onion gravy
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
In this fresh, summery take on sausage and mash, twice-cooked crispy thyme potatoes and homemade gravy are the perfect accompaniment to those bangers.
Ingredients
- 400g/14oz new potatoes
- 2 tbsp butter
- 4 red onions, thinly sliced
- 2 tsp fresh thyme leaves, chopped
- 1 tbsp plain flour
- 100ml/3½fl oz red wine (optional)
- 500ml/18fl oz good quality chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2-3 tbsp olive oil
- 8 large pork sausages
- salt and freshly ground black pepper
Method
Fill a medium saucepan with water, season with a tablespoon salt and add the potatoes. Bring to a simmer and cook for 10 minutes until the potatoes are soft. Drain and slice the potatoes into 1cm/½in discs. Set them to one side.
In a medium saucepan, melt the butter, add the onions and thyme to the pan and gently fry for 10 minutes until soft and starting to caramelise. Stir in the flour and cook for 2 minutes. Add the wine and the stock and bring to a boil, stirring all the time until you have a thick gravy.
Add the mustard, salt and pepper, and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes.
In a large skillet, heat 1 tablespoon of olive oil on a medium-high heat, and cook the sausages for 4 minutes on each side or until cooked through. Set them aside to keep warm while your fry the potatoes in the same pan.
Heat the remaining olive oil on a high heat, carefully place the potato slices into the pan and turn every couple of minutes until golden on both sides. Repeat until all are cooked and crispy. Season with a generous pinch of salt.
Serve the sausages and crispy potatoes with the gravy.
Recipe tips
If you are cooking outdoors, you can use a barbecue to cook the sausages and a fireproof frying pan to fry the potatoes over the coals.
