Name: Sausages and mash bake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 1 kilogram floury potatoes, peeled and chopped; 50 gram butter; 1/4 cup milk; 1/4 cup finely chopped chives; 4 spring onions, finely chopped; 1/2 tablespoon olive oil; 8 pork sausages; 2 onions, peeled and sliced; 1 tablespoon balsamic vinegar; 1 tablespoon redcurrant jelly; 1/2 cup red wine; 1/2 cup chicken stock; 2 1/2 teaspoon cornflour dissolved in 1 tbsp water; 6 sprigs thyme, leaves removed; 1 cup frozen peas

Sausages and mash bake

A twist on the classic English pub meal, this is a delicious winter warmer of a meal. Photograph by Rob Shaw / Bauersyndication.com.au.

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Serves 6

Prep

Cook

50M

Total

55M

Ingredients

1 kilogram floury potatoes, peeled and chopped

50 gram butter

1/4 cup milk

1/4 cup finely chopped chives

4 spring onions, finely chopped

1/2 tablespoon olive oil

8 pork sausages

2 onions, peeled and sliced

1 tablespoon balsamic vinegar

1 tablespoon redcurrant jelly

1/2 cup red wine

1/2 cup chicken stock

2 1/2 teaspoon cornflour dissolved in 1 tbsp water

6 sprigs thyme, leaves removed

1 cup frozen peas

Method

1.Boil the potatoes until tender, drain and then mash with butter and milk. Stir through chives and spring onions.

2.Preheat oven to 180°C. Fry sausages for 3 to 4 minutes until brown. Cut into chunks and put in a 1 1/2 litre ovenproof dish.

3.For the gravy, fry onion for 6 to 8 minutes, add vinegar, redcurrant jelly and wine and bring to the boil. Add stock and simmer for 2 to 3 minutes. Stir in cornflour and sprinkle with half of the thyme leaves.

4.Pour gravy over sausages. Scatter over peas and top with the mash. Sprinkle with thyme and bake for 30 minutes until golden.

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