Sausages with Mashed Potatoes, Beer and Onion Gravy and Mustard

Pan-fried pork sausages served with creamy mashed potatoes and a rich, slow-caramelised beer and onion gravy.

Dinner Comfort Food Pork Potatoes Main Course

Estimated Nutrition

Calories

946.4

kcal / serving

3785.4 kcal total

Carbs

67g

per serving

268 g total

Fat

58.1g

per serving

232.5 g total

Protein

34.6g

per serving

138.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

spoonful

English Mustard

to serve

Dairy

Butter

for the gravy

Butter

for the mashed potatoes

tbsp

Milk

GrainsCereals

tsp

Plain Flour

Liquids

600

Brown Ale

600

Beef Stock

fresh

Meat

piece

Pork Sausage

meaty

NutsSeeds

0.5

piece

Star Anise

piece

Clove

whole

piece

Bay Leaf

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

Vegetables

700

Onion

sliced thinly

900

Potato

floury main crop, peeled and cut into chunks

Method

Serve sausages over mashed potatoes, topped with gravy and mustard.

Drain and mash potatoes with 55g butter, seasoning, and milk until creamy.

Fry sausages in oil over medium heat for 10 minutes until browned.

Boil potato chunks in salted water for 20 minutes until soft.

Remove whole spices and season gravy with salt and pepper.

Add beer, beef stock, star anise, cloves, and bay leaves and boil until reduced.

Stir in flour and cook for 1 minute.

Cook onions and sugar on low heat for 45 minutes until caramelised.

Heat oil and 25g butter in a heavy saucepan.