Sausages with onion gravy & mash

INGREDIENTS

4 (about 600g) sebago (washed) potatoes, peeled, quartered

125ml (1/2 cup) milk

40g butter, softened

Salt & freshly ground black pepper

1 tablespoon olive oil

8 thick beef sausages

1 large red onion, halved, thickly sliced

1 tablespoon plain flour

60ml (1/4 cup) dry red wine

330ml (1 1/3 cups) beef stock

1/4 cup loosely packed coarsely chopped fresh continental parsley

Steamed broccolini, to serve

Steamed baby (Dutch) carrots, to serve or any veggies of your choice 

Method

Step 1

Place the potato in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer, partially covered, for 15 minutes or until tender. Drain and return to the pan. Place over low heat, gently shaking the pan, for 2 minutes or until potato is dry. Remove from heat. Use a potato masher or fork to mash until smooth.

Step 2

Heat milk in a saucepan over medium heat until it just comes to a simmer. Gradually add the milk and butter to the potato and mash until smooth. Taste and season with salt and pepper.

Step 3

Meanwhile, heat half the oil in a large heavy-based frying pan over medium-high heat. Add the sausages and reduce heat to medium. Cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm.

Step 4

Heat the remaining oil in the same pan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the flour and cook, stirring, for 1 minute or until combined. Remove from heat and gradually stir in the combined wine and stock. Return to heat and cook, stirring, for 5 minutes or until mixture boils and thickens slightly. Add the parsley and stir to combine. Add the sausages and turn to coat in the gravy.

Step 5

Spoon potato among serving plates. Top with sausages and gravy, and serve with broccolini and carrots, if desired or any vegetable of your choice.