Lincolnshire Sausage and Mustard Mash with Onion Gravy
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Ingredients
- 8 pork sausages
- 700 g potatoes
- 30 g butter
- 50 ml whole milk
- 1 tbsp wholegrain mustard
- 2 onions
- 300 ml beef stock
Nutrition (per serving)
- Calories
- 567 kcal
- Protein
- 20.9 g
- Carbohydrate
- 45.5 g
- of which sugars
- 7.9 g
- Fat
- 32.5 g
- of which saturates
- 13.3 g
- Fibre
- 6.3 g
- Salt
- 2.88 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grill or fry the pork sausages for 15-18 minutes, turning occasionally, until cooked through with no pink remaining.
- 2
Meanwhile, fry the sliced onions in a little of the butter for 15 minutes until soft and golden, then pour in the beef stock and simmer for 8 minutes to make a gravy.
- 3
Peel and boil the potatoes for 15-18 minutes until tender, then drain and mash with the remaining butter, whole milk and wholegrain mustard.
- 4
Pile the mustard mash onto plates.
- 5
Top with the sausages.
- 6
Spoon over the onion gravy and serve.
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