Sausage and mash with onion gravy

OK, a coldish and wet evening and some proper comfort food tonight – sausages with whole-grain mustard mash and onion gravy.

Sausages and mash is just one of the truly great things to eat. Porky loveliness plus silky mash and rich gravy. It is just heaven on a plate.

The sausages were Waitrose Gloucester Old Spot with sage, given a nice slow cook in a heavy black iron pan with a slick of oil (Matthew Fort-style sausage cooking) and the mash was made with Desiree potatoes that I put through the ricer and then reheated with butter, milk, Maille whole-grain mustard and finely chopped parsley.

For the gravy, I slowly cooked two thinly sliced red onions in some oil until they were coloured and beginning to caramelise, I added some flour, stirring to amalgamate the oil with the flour and added a slug of Marsala, making a roux to which I added some beef stock (I cheated here because I used a powdered beef stock base rather than a fresh stock) and simmered until it thickened slightly.

I love sausages with mustard, so I had a dollop of Dijon Mustard on the side, but English mustard would work well too.

As this was a hearty dish, most red wines would go well. We drank a Rhône red wine, a 2008 Vinsobres that I have posted about before.


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