Ingredients:
2 onions, thinly sliced
1 sprig rosemary
salt and pepper
1 kg potatoes ( King Edward are good)
12 good quality pork sausage links
1 tablespoon flour
400 ml milk
1/2 tablespoon smooth Dijon mustard
50 g butter
vegetable oil
Directions:
Preheat the oven to 400 F or 200 degrees C.
Place onions, rosemary and a bit of salt in a small saucepan and cover with 1 cup water.
Bring to a boil, then turn down the heat immediately.
Cover and cook, stirring once or twice, for about 15 minutes until the onions are very soft, uncoloured and most of the liquid has disappeared.
Meanwhile, peel the potatoes and cut into chunks.
Rinse and boil in lots of salted water.
Also, smear the sausages with oil, then place in a casserole dish and cook in the oven for about 30 minutes, turning half way through.
Finish the onion sauce by boiling hard if necessary to get rid of any extra water.
Discard the rosemary stalk, sift the flour over the top and stir.
Add the mustard and 1 cup of the milk.
Simmer gently for at least five minutes to cook the flour and make a thick, creamy sauce.
Make the mash by draining the potatoes, adding the remaining milk and butter and mashing until smooth.
Whip with a wooden spoon to make the mash light and fluffy, adding extra butter or milk if it’s too thick.
Divide onto plates, top with the sausages and a generous spoonful of gravy.
Servings: 4
Time preparation: 25 min.
Time total: 60 min.