Ingredients
- For the mash:
- Handful rock salt
- 3 large rooster potatoes
- 90ml cream
- 60g butter, diced into cubes
- Sea salt and black pepper
- 1tbs vegetable oil
- 6 good quality large sausages
- 1 brown onion, thinly sliced
- 15g butter
- 15g plain flour
- 300ml brown chicken stock
- 1tbs wholegrain mustard
- 1tbs capers, roughly chopped
- 1tbs cider vinegar
- Salt and pepper
- Start by making the mash. Preheat the oven to 200 degrees/gas 6. Add the rock salt to an oven tray and place the potatoes on top. Prick the potatoes with a knife before baking for 50-60 minutes until the skin is crispy and the potatoes soft throughout.
- Remove the potatoes from the oven, cut in half and scoop out the pulp, discarding the skins. Press the pulp through a ricer and into a saucepan, or mash well with a potato masher if you don’t have a ricer. Heat the cream in a small saucepan until steaming, then gradually add it to the mashed potato. Finally add the butter, mixing all the time, and season with salt and pepper. The mash can be reheated gently in the saucepan before serving.
- Heat a nonstick frying pan and add the oil. Add the sausages and cook until caramelising, then turn and cook until browned on the other side.
- Add the thinly sliced onion and cook for another three to four minutes until browning and soft, then add the butter and flour and stir to combine. Cook out for two minutes, then add the stock. Allow to come to the boil, then keep the heat between low and medium, allowing the gravy to cook out and thicken for another two to three minutes and the sausages to finish cooking in the gravy, turning them occasionally.
- Stir in the mustard, capers and vinegar and season with salt and pepper, then remove the pan from the heat.
- To serve, spoon some warmed mash into serving bowls and add the sausages. Then, spoon over some of the onion mustard gravy.
