I N G R E D I E N T S
Serves 4
- 4 onions, cut into thin wedges
- 2 tbsp balsamic vinegar
- 8 sausages
- 1 tsp of finely chopped thyme
- 1 small glass of white wine
- 300ml / ½ pint chicken stock
- 1 tbsp Worcestershire sauce
- Optional – finely sliced spring onion (for mash)
For the mash
- 900g/2lb potatoes, peeled and chopped into equally sized cubes
- 50g/1¾oz soft butter
- 100ml/3½fl oz milk
M E T H O D
-
Cook the potatoes in boiling salted water until soft.
-
Heat a drizzle of oil in a heavy-based saucepan.
-
Add the onion and cook until soft , but not coloured.
- Add the wine, and allow to cook off before adding the stock.
-
Bring the mixture to the boil, and allow to reduce for 10 minutes or until the liquid is reduced by half. Add the thyme and season to taste.
-
Heat up a frying pan, add a oil and fry the sausages for 6-8 minutes or until cooked through.
-
Drain the potatoes and mash with the butter and milk until creamy. (Optional – I like to add finely sliced spring onion)
-
Plate up the mash, placing the sausages in the centre of each mound.
- Serve with garden peas and gravy.
Can’t beat the classics in Autumn!
Love
❤
Follow Me!
Bloglovin | Pinterest | Instagram | Twitter
