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Sausages with Black Bomber Mash and Red Onion Gravy
A classic quick and easy crowd-pleaser!
Serves
4
Featuring
Black Bomber Cheddar Cheese
Ingredients
8 large sausages
1kg potatoes, peeled and cut into chunks
100g Black Bomber cheddar, grated
50g butter
2 tbsp single cream
2 medium red onions, thinly sliced
tbsp olive oil + 50g butter
2 tbsp plain flour
400ml rich beef stock
250ml red wine
2 tbsp Caramelised Onion Chutney
All ingredients are available to purchase in our Farm Shop
Method
- Preheat the oven to 190°C.
- Cook the sausages in a roasting tin until golden brown and cooked through (approx 30 mins).
- Cook the potatoes in a pan of salted water until tender.
- Drain well and return to the pan, then mash with the butter and milk.
- Heat gently, add in the grated cheese and seasoning, beat until smooth and warmed through.
- In a non-stick pan, pour in any juices from the roasting tin, along with the oil and 50g butter
- Sauté the onions until cooked through and starting to brown, then add the chutney and cook for a few minutes to caramelise.
- Sprinkle in the flour and make a roux, adding the wine and stock and bringing to the boil, stirring constantly, simmering until thick and glossy. Season to taste.
- Place the mash in the baking dish, place your sausages on top and sprinkle with extra cheese, then place under a hot grill for a few minutes, until the cheese has melted.
