Sausages and caramelised onions in a rich gravy topped with a cheesy toasted breadcrumb mash might just be the ultimate comfort food! For the perfect warming meal from the amazing Chef Gary that the whole family will love you will need….
Ingredients (to serve 4)
Half a bag of TS Foods Breadcrumbs
2 tbsp sunflower oil
8-10 pork sausages
35g butter
2 onions, finely sliced
1 tbsp of caster sugar
2-3 sprigs fresh rosemary
2 tbsp plain flour
2 tbsp Dijon mustard
1 tbsp tomato purée
1/2 glass of red wine (optional)
750ml beef stock
peas to serve
Mash
8 medium potatoes, peeled & cut small
50ml milk
50g butter
50g parmesan
Method
1. Heat the oil in a frying pan and gently cook the sausages over a medium-high heat for 10-12 mins, turning them until browned on all sides then transfer to a plate.
2. Put the butter in the pan and heat until sizzling. Tip in the onions, stirring them into the butter, then sprinkle over the sugar and fry for 8-10 mins until the onions are golden. Add your flour and stir to make a paste, and cook it out on a low heat for 2-3 mins (don’t worry if it looks clumpy – the stock will loosen this).Then add the tomato purée, mustard, red wine and pour in the beef stock and bring to the boil. Turn down to a simmer.
3. Now back to your sausages! Cut the sausages into thick slices and add to the pan. Simmer everything together for 5 mins until you have a glossy onion gravy and the sausages are well coated. Tip the mixture into a baking dish
4. Boil the potatoes until fork tender then drain and place back on the heat. Mash the potatoes with the milk & butter and season to taste. Add the mash on top of the sausages and smooth over with a spatula. Add your breadcrumbs and grated parmesan and bake in the oven for 25-30 mins @180c until the pie is bubbling and top is golden brown.
Serve with your choice of veg. Enjoy!
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