Tuesday, 27 February 2007

Sausages, Brown Onion Gravy & Mash

Are these not gorgeous looking sausages? Chunky Lamb and Hand Cut Italian. I got them at a butcher in Belgian Gardens, Townsville. This is the best butcher I have ever seen. They have so much quality meat and gorgeous ideas. I will be doing a post on them soon for you.

This is an old favourite with my own personal touch. My family just loves it and it is real home comfort food. It is very easy and a sure fire winner.
All you have to do is make mash potatoes the way you like them. I like them with a good knob of butter, a good splash of cream, salt and pepper. Start your sausages off in a fry pan that has not been preheated with a splash of olive oil. Bring them up to heat slowly, fry them until they are cooked all the way through. Turn up the heat and let them brown. Remove from pan and keep warm, or zap them in the microwave for 30 secs before plating up. Now for the gravy.
Fry 3 brown onions, 2 shallots and 3 cloves of garlic with a good pinch of salt flakes, in the fry pan you used to cook your sausages. If there is to much fat in the pan from your sausages, drain a little bit away. But remember, fat is flavour, and it is nice to have the residual flavour from the sausages in your gravy. Cook until nice and caramelized. Add 500 mls of cold water and bring up to the boil. Reduce liquid by half. Then add 2 tablespoons of Brown Onion Gravy Mix or similar, 1 tablespoon of Worcestershire sauce and stir well. Allow the gravy to bubble and thicken. Taste for seasoning and your done.
To plate, just put a good blob of mash on the plate, place desired number of sausages on the mash. Then top with a generous amount of gravy. This gravy also goes well with roast beef and Yorkshire Pud. I hope you like it. Can you tell we are making up for all that road food?