SAUSAGES, ONION GRAVY, MASH AND BRUSSEL SPROUT SLAW

April 08, 2019 / Hayden Quinn

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

10-12 premium pork sausages

20g butter

2 red onions, thinly sliced

2 sprigs thyme

1 tbs plain flour

2 tsp brown sugar

2 tbs balsamic vinegar

2 cups beef stock

MASHED POTATO

1kg floury potatoes (preferably sebago), peeled and quartered

½ cup (125ml) milk

150g butter

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.