You can’t beat a good sausage. Versatile, nutritious and packed full of flavour, they lend themselves to a variety of tasty meals, whether it’s a traditional Full English breakfast, a hearty winter warming casserole or a summer barbecue.
Below you’ll discover how to make a couple of our favourite dishes.
INGREDIENTS
For the Sausages:
4x Sausages
Olive Oil
For the Mash:
4x Large Potatoes
1 tsp Milk
1 tsp Margarine
Seasoning
For the Gravy:
1x Onion
Gravy Granules
METHOD
Equipment: Measuring spoon, Saucepan, Masher, Dish, Chopping board, Sharp knife, Colander, Peeler, Big spoon, and a Ladel
For the sausages: Heat the oil in dish. After the oil has been heated, add the sausages to the dish and put in the oven that is heated to 160*C. Cook the sausages for 40 mins. After 20 mins, turn over sausages.
For the Potatoes: Start to peel the potatoes until no skin remains. Chop the potatoes into chunks. Boil the potatoes in half a pan of water for 20 – 25 mins. Drain potatoes using the colander. Put the potatoes back in the pan and mash. Add in the butter and milk. Season with salt and pepper.
For the Gravy: Peel and chop the onions. Fry onions until soft. Whilst onions are frying, mix gravy granules with boiling water. Then add gravy to the onions.
Presentation: Add the sausages onto a plate. Next to the sausages, add a big spoonful of mash. With the ladel, pick up the gravy and pour over the sausgaes and mash.
And then… TA-DA! You have made a brilliant Sausage and Mash with Onion Gravy!
INGREDIENTS
For the Sausages:
4x Sausages
Olive Oil
For the Mash:
4x Large Potatoes
1 tsp Milk
1 tsp Margarine
Seasoning
For the Gravy:
1x Onion
Gravy Granules
METHOD
Equipment: Measuring spoon, Saucepan, Masher, Dish, Chopping board, Sharp knife, Colander, Peeler, Big spoon, and a Ladel
For the sausages: Heat the oil in dish. After the oil has been heated, add the sausages to the dish and put in the oven that is heated to 160*C. Cook the sausages for 40 mins. After 20 mins, turn over sausages.
For the Potatoes: Start to peel the potatoes until no skin remains. Chop the potatoes into chunks. Boil the potatoes in half a pan of water for 20 – 25 mins. Drain potatoes using the colander. Put the potatoes back in the pan and mash. Add in the butter and milk. Season with salt and pepper.
For the Gravy: Peel and chop the onions. Fry onions until soft. Whilst onions are frying, mix gravy granules with boiling water. Then add gravy to the onions.
Presentation: Add the sausages onto a plate. Next to the sausages, add a big spoonful of mash. With the ladel, pick up the gravy and pour over the sausgaes and mash.
And then… TA-DA! You have made a brilliant Sausage and Mash with Onion Gravy!
INGREDIENTS
For the Sausages:
4x Sausages
Olive Oil
For the Mash:
4x Large Potatoes
1 tsp Milk
1 tsp Margarine
Seasoning
For the Gravy:
1x Onion
Gravy Granules
METHOD
Equipment: Measuring spoon, Saucepan, Masher, Dish, Chopping board, Sharp knife, Colander, Peeler, Big spoon, and a Ladel
For the sausages: Heat the oil in dish. After the oil has been heated, add the sausages to the dish and put in the oven that is heated to 160*C. Cook the sausages for 40 mins. After 20 mins, turn over sausages.
For the Potatoes: Start to peel the potatoes until no skin remains. Chop the potatoes into chunks. Boil the potatoes in half a pan of water for 20 – 25 mins. Drain potatoes using the colander. Put the potatoes back in the pan and mash. Add in the butter and milk. Season with salt and pepper.
For the Gravy: Peel and chop the onions. Fry onions until soft. Whilst onions are frying, mix gravy granules with boiling water. Then add gravy to the onions.
Presentation: Add the sausages onto a plate. Next to the sausages, add a big spoonful of mash. With the ladel, pick up the gravy and pour over the sausgaes and mash.
And then… TA-DA! You have made a brilliant Sausage and Mash with Onion Gravy!
