beef sausages – 2 per person
potatoes – 2 mid sized potatoes per person
4 tbs butter
1/2 c Parmesan cheese
1/4 tsp garlic powder
1/2 – 1 c milk
1 tsp salt
3 onions, thinly sliced
400 ml beef stock or consumé
50 ml malt vinegar
2 tsp Worcestershire sauce
1 tsp tomato paste
1 tsp french mustard
1 tsp hot English mustard
salt and pepper to taste
2 tbs cornflour and 4 tbs water to make a slurry
Pre heat the oven to 180°C
Brown the sausages in a fry-pan or wok then place in a baking dish
Drain off half of the fat from the sausages and cook the sliced onions in the remaining oil gently for about 10 mins
Add the rest of the ingredients, except the slurry and mix well. Cook for 2 mins.
Mix up the slurry and add this to the gravy. Bring to the boil, stirring continuously as it will thicken as it heats, then simmer for 2 mins.
Pour the gravy over the sausages and cook in the oven for 15-20 mins
While the sausages are in the oven, peel and dice the potatoes, place in a large saucepan and bring to boil in salted water. Cook for about 15mins or till tender.
Put the cooked potatoes through a ricer or use a masher, add the butter and Parmesan, stir to combine. Slowly add the milk till it’s at your perfect consistency – don’t make it too soft though as it needs body to carry the gravy. Add the salt.
Remove the sausages and let rest for 5 mins
Place a nice big dollop of potato on a plate and lay over the sausages with a large spoonful of the onion gravy