Sausage with fried potatoes and onion gravy
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 tbsp fresh thyme leaves, chopped
- 50g/1¾oz plain flour
- 100ml/3½fl oz red wine
- 500ml/18fl oz good quality chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 8 large pork sausages
- salt and freshly ground black pepper
Method
Fire up the barbecue. When the flames have died down, it's ready to cook.
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. Deglaze the pan with the wine and cook until the volume of liquid has reduced by half.
Add the stock and bring to a boil, stirring all the time until you have a thick sauce – this will take about 10 minutes. Add the mustard, seasoning and Worcestershire sauce to taste. Set aside while you cook the sausages and potatoes.
In a large skillet, heat the 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.
Place the sausages directly on the barbecue griddle and cook for 4 minutes on each side or until cooked through.
Serve the sausages and crispy potatoes with the gravy poured.