SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
2 tbs olive oil
10-12 premium pork sausages
2 red onions, thinly sliced
2 sprigs thyme
1 tbs plain flour
2 tsp brown sugar
2 tbs balsamic vinegar
2 cups beef stock
1kg floury potatoes (preferably sebago), peeled and quartered
½ cup (125ml) milk
Pinch of freshly grated nutmeg
BRUSSELS SPROUT SLAW
300g Brussels sprouts, thinly sliced (we used a mandolin)
1 Granny Smith apple, cut into matchsticks
1 cup flat-leaf parsley leaves
2 tbs extra virgin olive oil
Juice of ½ lemon
PUTTING IT ALL TOGETHER:
For the mash, cover potato in a saucepan with salted water, bring to the boil, reduce to a simmer and cook for 20-25 minutes until tender. Drain, cover with a lid and shake pan to start to break down potatoes. Mash, adding milk and butter a little at a time, until smooth and creamy. Season with salt, pepper and nutmeg.
Heat oil in a frying pan over medium-low heat, add sausages and fry, turning regularly so they brown evenly, for 12-15 minutes until cooked through. Transfer to a plate and cover with foil to keep warm. Add butter, onion and thyme to the same pan and cook, stirring regularly, for 7 minutes or until onion softens and starts to caramelise. Stir in flour, cook for 1 minute, then add sugar and vinegar and cook for a further minute or until sugar dissolves and vinegar reduces slightly. Gradually add stock, stirring continually until smooth. Cook for 5 minutes to thicken slightly. Return sausages to pan and turn to coat in sauce.
For slaw, combine all ingredients in a bowl, season and toss to combine.
Divide mash among plates, top with sausages, spoon gravy over and serve with Brussels sprout slaw.