Sausage And Mash Recipes

Steps:

• Equipment:
• Measuring spoon,
• Saucepan,
• Masher,
• Dish,
• Chopping board,
• Sharp knife,
• Colander,
• Peeler,
• Big spoon,
• and a Ladel
• For the sausages:
• Heat the oil in dish.
• After the oil has been heated, add the sausages to the dish and put in the oven that is heated to 160*C.
• Cook the sausages for 40 mins.
• After 20 mins, turn over sausages.
• For the Potatoes:
• Start to peel the potatoes until no skin remains.
• Chop the potatoes into chunks.
• Boil the potatoes in half a pan of water for 20 - 25 mins.
• Drain potatoes using the colander. Put the potatoes back in the pan and mash.
• Add in the butter and milk. Season with salt and pepper.
• For the Gravy:
• Peel and chop the onions.
• Fry onions until soft.
• Whilst onions are frying, mix gravy granules with boiling water.
• Then add gravy to the onions.
• For Presentation of dish:
• Add the sausages onto a plate.
• Next to the sausages, add a big spoonful of mash.
• With the ladel, pick up the gravy and pour over the sausgaes and mash.
• And then... TA-DA! You have made a brilliant Sausage and Mash with Onion Gravy!

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chipolatas on a baking tray and bake in the oven for 35-40 mins or until cooked through and golden.
• Put the potatoes in a large pan of water and bring to the boil. Simmer for 20 mins, drain and allow to steam-dry. Push through a potato ricer (if you have one) or mash well with a potato masher.
• Put the carrots and broccoli in a steamer set over a pan of simmering water, and steam for 6-8 mins or until just tender. Put the sweetcorn in a small pan with about 3 tbsp water and heat through for 3-5 mins.
• Warm the butter and milk in a saucepan until the butter has melted, then pour over the potatoes. Beat well until creamy, then season well. Pile the chipolatas onto the mash and top with a knob of butter so that it melts over everything. Serve with the broccoli, carrots and sweetcorn on the side.

Steps:

• Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides. Transfer to a plate, then put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Scatter over the flour and stir to make a paste, then add the tomato purée. Cook for a minute, then add the vinegar, pour in the stock and bring to the boil. Turn down to a simmer. Tip in any juices from the sausages, then cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy. Tip the mixture into a baking dish.
• To make the mash, tip the potatoes into a pan of cold salted water and bring to the boil, then turn down and simmer for 10-12 mins or until just cooked (the tip of a knife should slide in easily). Drain and leave for a minute. Pour the milk into the pan and bring to a simmer, then tip in the drained potatoes and butter, and mash thoroughly. Season to taste.
• Top the sausages and gravy with the mash, starting from the edge of the dish and working your way into the middle. Use a fork to scrape lines in the topping and scatter over the cheese, if using. Can be assembled, covered and chilled for up to two days or frozen for three months. Defrost completely before cooking. Heat the oven to 200C/180C fan/gas 6. Bake the pie on a tray for 35-40 mins until the top has browned. Leave to cool for 5 mins before scooping straight from the baking dish at the table and serving with peas, if you like.